Japanese Eggplant, Teriyaki Style |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy! Ingredients:
4 slender japanese eggplants, ends trimmed, halved lengthwise (about 1 lb) |
4 teaspoons extra-light olive oil, divided |
2 tablespoons reduced sodium soy sauce |
4 teaspoons sugar |
1 tablespoon mirin |
2 tablespoons minced scallions |
Directions:
1. Heat broiler.
2. Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
3. Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
4. Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
5. Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
6. Turn eggplant slices over and brush with remaining oil; broil 1 minute.
7. Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
8. Sprinkle with scallions before serving.
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