Delicious! I've made this dish several times, and my husband and I both love it. Last time, I lost track of time and accidentally overcooked the eggplant, resulting in a mushy mess. I had already prepared the sauce, so I decided to puree the cooked eggplant rather than discard it. Mixing the puree and the sauce made a really flavorful mash. If you enjoy pureed eggplant (popular in Andalucia, for example), it's a great way to save the dish if you accidentally over-steam the eggplant!
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)
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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)
- 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.
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Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce Recipe at a Glance
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