Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 Japanese Grilled Eggplant 4 medium Japanese eggplants, sliced crosswise on the diagonal into 1/2 " thick pieces cooking spray 2 tablespoons low-sodium soy sauce 1 tablespoon fresh lemon juice 1 1/2 teaspoons rice wine vinegar 1 teaspoon freshly grated ginger root 1/4 teaspoon minced garlic 1/4 cup thinly-sliced scallions, sliced on diagonal Preheat outdoor grill, stove-top grill pan or broiler. Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.) Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes. Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended. Drizzle over grilled eggplant and sprinkle with scallions. Makes 4 servings. Calories 16, Fat trace, Carbs 1 g, Sodium 300 mg, Fiber trace. Quote Link to comment Share on other sites More sharing options...
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