RECIPE
Small Japanese eggplants are cut into "sticks" and barely steamed for a crisp-tender side dish that's good with fish. This is best served immediately.
Yield
4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)
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 chile paste with garlic
1/4 cup cilantro leaves (optional)
Preparation
Steam eggplant, covered, 2 minutes or until crisp-tender.
Combine remaining ingredients in a small bowl; stir well. Divide eggplant sticks evenly among 4 plates; drizzle with the sauce. Garnish with cilantro leaves, if desired.
Nutritional Information
Calories:45 (26% from fat)
Fat:1.3g (sat 0.2g,mono 0.9g,poly 0.2g)
Protein:1.5g
Carbohydrate:8g
Fiber:3.1g
Cholesterol:0.0mg
Iron:0.5mg
Sodium:291mg
Calcium:11mg
Japanese cooking@home
by cooking lover
