Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Name: Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 1 Japanese eggplant; minced green onions (optional); 2 TBS low-sodium soy sauce; 2 TBSrice vinegar; 1 tsp fresh ginger; 1 tsp chile paste with; 1 tsp crushed garlic; cilantro leaves (optional)

(5)

Minutes to Prepare: 5
Minutes to Cook: 8

Number of Servings: 4

Ingredients

1 Japanese eggplantminced green onions (optional)2 TBS low-sodium soy sauce 2 TBSrice vinegar 1 tsp fresh ginger 1 tsp chile paste with 1 tsp crushed garlic cilantro leaves (optional)

Directions

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 chile paste (or more if you like it spicy)
1 teaspoon crushed garlic
1/4 cup cilantro leaves (optional)

Preparation
Steam eggplant, covered, 5-8 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.

Number of Servings: 4

Recipe submitted by SparkPeople user MAMASAYS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 42.1
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 291.8 mg
Total Carbs: 9.2 g
Dietary Fiber: 3.4 g
Protein: 2.0 g

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Member Reviews

LISA1065
Thank you for a delicious way to serve eggplant! I stir fried the eggplant using 2 teaspoons of olive oil and after it was tender I added the remaining ingredients to the pan and cooked for an additional 3 minutes. It was so yummy, that even my husband helped me to consume the whole thing! - 6/20/15
PRSPLACE
I want to make this recipe cuz it sounds yummy but as with many other recipes, this picture looks like it has chicken in it...is that true? How would that change the stats??? thanks! will def try it anyhow! - 6/26/13
RAVYNELF
This was so easy and tasty and I'm so not an eggplant fan! I will be doing this recipe more often. - 9/26/11
IAMRAVINE
I substituted finely chopped red onion for scallions and decreased ginger to 1/2 tsp. Even better refrigerated overnight and served cold. - 10/29/10
GRACIEUNDERFIRE
I overcooked the eggplant. The sauce was really tasty. I will try it again. - 10/15/07