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Christopher Testani; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Yield:
Serves 6 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange eggplant in a vegetable steamer; steam 40 minutes or until tender. Cool slightly. Tear into long, thin strips; place in a colander. Let stand 20 minutes. Press lightly to extract moisture without mashing eggplant.

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  • Combine soy sauce and next 5 ingredients (through sugar) in a large bowl, stirring with a whisk. Add eggplant; toss gently to coat. Sprinkle with mint and sesame seeds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

69 calories; fat 3.3g; saturated fat 0.5g; mono fat 1.3g; poly fat 1.4g; protein 2g; carbohydrates 10g; fiber 5g; cholesterol 0mg; iron 1mg; sodium 157mg; calcium 16mg.
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