Prep 15 mins
Cook 10 mins
From WW site.
- 1 lb raw eggplant, sliced crosswise on the diagonal and into 1/2-inch thick pieces
- cooking spray
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons rice wine vinegar
- 1 teaspoon ginger, freshly grated
- 1⁄4 teaspoon minced garlic
- 1⁄4 cup scallion, thinly sliced
- Preheat outdoor grill or broiler.
- Coat eggplant with cooking spray.
- Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
- Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
- Drizzle over grilled eggplant and then sprinkle with scallions.
- Points/yield figured on 3/4 cup per serving.
This is a really tasty recipe. I used Japanese Eggplant grilled it on my Griddler for apprx. 6 minutes, then painted the top with the great sauce, closed the griddler and let it infuse the flavor. I made the sauce in the morning and let it meld the flvors together. Adefinite do again recipe
This was good, but not like the grilled eggplant I had once in Japan. I think that one must have had a different sauce than soy sauce. At any rate, this was very good, maybe a bit too soy sauce flavored. I'll make it again with only 1 tbsp of soy sauce.
Yes! A really good addition for summer meals with Asian flavors. Light, delicious, and filling, and I didn't even make it because it was low cal, which is a nice bonus. It made a nice side for a grilled flank steak with an Asian marinade (recipe#17630), and yakitori. I chose this recipe over similar ones because the flavors in the dressing were different; the others were too much like the steak marinade and chicken glaze. We had brown rice and bottled Kim Chee with the meal.