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

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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


  • 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)


  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.
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