Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

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.

Yield: 4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)

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)

Preparation

Steam eggplant, covered, 2 minutes or until crisp-tender.

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.

Nutritional Information

Calories:

45 (26% from fat)

Fat:

1.3g (sat 0.2g,mono 0.9g,poly 0.2g)

Protein:

1.5g

Carbohydrate:

8g

Fiber:

3.1g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

291mg

Calcium:

11mg