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.
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
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.
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.