Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
12 ounces japanese eggplant, cut into 3 x 1/2-inch sticks (about 5 cups) |
1/3 cup minced green onions |
2 tablespoons low-sodium soy sauce |
2 tablespoons rice vinegar |
1 teaspoon grated peeled fresh ginger |
1 teaspoon extra-virgin olive oil |
1 teaspoon chile paste with garlic |
1/4 cup cilantro leaves (optional) |
Directions:
1. Steam eggplant, covered, 2 minutes or until crisp-tender.
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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