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Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Source of Recipe


Cooking Light-6/02






List of Ingredients



• 12 ounces Japanese eggplant, cut into 3 x 1/2-inch sticks (about 5 cups)
  
• 1/3 cup minced green onions
  
• 2 tablespoons low-sodium soy sauce
  
• 2 tablespoons rice vinegar
  
• 1 teaspoon grated peeled fresh ginger
  
• 1 teaspoon extra-virgin olive oil
  
• 1 teaspoon chili paste with garlic
  
• 1/4 cup cilantro leaves (optional)
  






Instructions



1. Steam eggplant, covered, 2 minutes or until crisp-tender.
   
   
2. Combine remaining ingredients in a small bowl; stir well. Divide eggplant stick evenly among 4 plates; drizzle with sauce. Garnish with cilantro leaves, if desired.
   
   
3. Yield: 4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce). 45 cal, 1.3g fat, 1.5g pro, 8g carb, 3.1g fiber, 0mg chol, 0.5mg iron, 291mg sod, 11mg calc.