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Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Photo: Karry Hosford
Yield 4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)
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.

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)

Nutrition Information

  • calories 45
  • 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

How to Make It

  1. Steam eggplant, covered, 2 minutes or until crisp-tender.

  2. 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.