Rating: 3.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 1

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.

Recipe by Cooking Light June 2002

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Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam eggplant, covered, 2 minutes or until crisp-tender.

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  • 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.

Nutrition Facts

45 calories; calories from fat 26%; fat 1.3g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 1.5g; carbohydrates 8g; fiber 3.1g; cholesterol 0mg; iron 0.5mg; sodium 291mg; calcium 11mg.
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