Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Photo: Karry Hosford

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.

Yield: 4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 26%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 8g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 291mg
  • Calcium: 11mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy