Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce
Photo by Karry Hosford

Ingredients

  • ¼ cup cilantro leaves (optional)
  • 1 teaspoon grated peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 12 ounces Japanese eggplant, cut into 3 x 1/2-inch sticks (about 5 cups)
  • 1/3 cup minced green onions
  • 1 teaspoon chile paste with garlic
  • 1 teaspoon extra-virgin olive oil
  • + 1 more ingredients
    • 2 tablespoons rice vinegar

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.

View full recipe at My Recipes

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