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Photo of Japanese Grilled Eggplant by WW

Japanese Grilled Eggplant

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0
0
SmartPoints® value per serving
Total Time
14 min
Prep
5 min
Cook
9 min
Serves
4
Difficulty
Easy
Japanese eggplants are long and thin and have an attractive purple hue. They have a mild, sweet flesh and a buttery texture that melts in your mouth.

Ingredients

Uncooked eggplant(s)

4 medium, Japanese (about 1 lb), sliced crosswise on the diagonal into 1/2-inch thick pieces

Cooking spray

1 spray(s), (5 one-second sprays per serving)

Soy sauce

2 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Rice wine vinegar

1½ tsp(s)

Ginger root

1 tsp(s), freshly grated

Minced garlic

¼ tsp(s)

Uncooked scallion(s)

¼ cup(s), thinly sliced on the diagonal

Instructions

  1. Preheat outdoor grill, stove-top grill pan or broiler. Coat eggplant with cooking spray. (Note: If you can’t find any Japanese eggplants, buy regular eggplants that are small in size.)
  2. Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
  3. Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended. Drizzle over grilled eggplant and sprinkle with scallions. Yields about 3/4 cup per serving.

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