Japanese Grilled Aubergine
4 medium, Japanese (about 450g), sliced crosswise about 1cm thick
Calorie controlled cooking spray
Lemon Juice, Fresh
1 tablespoons, fresh
Rice Wine Vinegar
1 clove(s), crushed
25 g, thinly sliced on the diagonal
- Preheat grill. Coat aubergine with cooking spray. (Note: If you can’t find any Japanese aubergines, buy regular aubergines that are small in size.)
- Grill aubergine 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 aubergine and sprinkle with spring onions.