Photo: Karry Hosford
4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)

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.

How to Make It

Step 1

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

Step 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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