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.
4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)
Caloriesfromfat 26 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 8 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 291 mg
Calcium 11 mg
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)
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.