Spicy Glazed Eggplant
- Number of Servings: 4
Ingredients
1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces 1 Tbsp rice wine vinegar 2 tablespoons low sodium soy sauce 1/2 teaspoon finely grated peeled ginger (use a Microplane) 1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste (I used chinese 5-spice powder)1 tablespoon canola oil 1 tablespoon finely chopped chives
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes. Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together rice wine vinegar, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in seasoning mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Stir together rice wine vinegar, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in seasoning mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 71.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 304.1 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 3.5 g
- Protein: 1.9 g
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