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Japanese Grilled Eggplant This Japanese style eggplant recipe is an adapted one that eliminates vinegar. This dish can be a side or it can be used as another item when grilling. Ingredients: 4 medium Japanese eggplants - (about 1 lb), sliced crosswise on the diagonal into ½" thick pieces 1 serving cooking spray (5 one-second sprays per serving) 2 Tbs low-sodium soy sauce 4 ½ tsp fresh lemon juice 1 tsp freshly-grated ginger root 1/4 tsp minced garlic 1/4 cup thinly-sliced scallions, sliced on diagonal Directions: 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, ginger and garlic in a small bowl until blended. Drizzle over grilled eggplant and sprinkle with scallions. Serves 4 Nutrition Facts Nutrition (per serving): 17.1 calories; 10% calories from fat; 0.2g total fat; 0.0mg cholesterol; 301.8mg sodium; 120.2mg potassium; 4.1g carbohydrates; 1.2g fiber; 1.1g sugar; 0.9g protein.
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