Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

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

Miso-Garlic Broiled Eggplant

RECIPE

Miso, garlic, and crushed red pepper give this dish an intense flavor. Serve this as an appetizer or side.

Yield
4 servings

Ingredients
1/4 cup mirin (sweet rice wine)
3 tablespoons yellow miso (soybean paste)
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)
Cooking spray
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions

Preparation
Preheat broiler.

Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.

Nutritional Information
Calories:115 (26% from fat)
Fat:3.3g (sat 0.5g,mono 1.1g,poly 1.5g)
Protein:3.3g
Carbohydrate:16.1g
Fiber:4g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:475mg
Calcium:46mg

Japanese cooking@home
by cooking lover

Szechuan Spicy Eggplant

RECIPE

Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.

Yield
serves 4

Ingredients
1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
1/4 cup low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon balsamic vinegar
2 teaspoons chili-garlic paste
1 1/2 teaspoons vegetable oil
4 garlic cloves, minced
3 tablespoons finely chopped fresh ginger
1/4 cup lean ground pork
1/4 teaspoon salt

Preparation
Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.

Whisk broth and next 5 ingredients (through paste) in a bowl.

Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.

Nutritional Information
Calories:155
Fat:6g (sat 2g,mono 2g,poly 1g)
Cholesterol:19mg
Protein:7g
Carbohydrate:18g
Fiber:3g
Iron:1mg
Sodium:461mg
Calcium:21mg

Japanese cooking@home
by cooking lover