Japanese Grilled Eggplant
4 medium, Japanese (about 1 lb), sliced crosswise on the diagonal into 1/2-inch thick pieces
1 spray(s), (5 one-second sprays per serving)
Fresh lemon juice
Rice wine vinegar
1 tsp(s), freshly grated
¼ cup(s), thinly sliced on the diagonal
- 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.)
- Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
- 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.