Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce calories by ingredient


yummy eggplant witha light sauce yummy eggplant witha light sauce
Number of Servings: 4


    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)


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)

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.

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    I want to make this recipe cuz it sounds yummy but as with many other recipes, this picture looks like it has chicken in that true? How would that change the stats??? thanks! will def try it anyhow! - 6/26/13

  • no profile photo

    Very Good
    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

  • no profile photo

    Very Good
    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

  • no profile photo

    I overcooked the eggplant. The sauce was really tasty. I will try it again. - 10/15/07