Featured in blog: Low and Slow, That is the Tempo
- ½ Eggplant, cut in half then sliced
- ½ Zucchini, cut in half then sliced
- ¼ cup Olive Oil
- Ponzu (shoyu works if you can’t find Ponzu)
- 1/2 tsp Salt, White Pepper, Chinese 5 spice
Place them cut veggies in a medium bowl, pour in oil, and stir to coat oil over the vegetables. Next, add in the salt, white pepper and Chinese 5 spice and stir it again to coat the spices over the veggies. Heat a wok or frying pan to high heat, toss in them veggies, oil and all, and stirring constantly, cook until the veggies are tender. About 4-5 minutes. Remove from heat and place on a medium plate and drizzle with Ponzu.