
Japanese grilled eggplant
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0
0
SmartPoints® value per serving
Total Time
24 min
Prep
15 min
Cook
9 min
Serves
4
Difficulty
Easy
This wonderfully simple recipe highlights the sweet flavor and buttery, melt-in-your-mouth texture of Japanese eggplant. It can be prepared multiple ways, both indoors and out—on the grill, in a grill pan (or even a cast-iron skillet), or under the broiler. Long and thin, Japanese eggplant has a deep purple skin and minimal seeds. There’s no need to peel or seed eggplant; you can just slice it and grill. If you can’t find any Japanese eggplant, buy regular eggplant that's small in size. When buying eggplant, no matter the variety, it should feel heavy for its size, the skin should be shiny and feel firm, and the stem should be green.
Ingredients
Uncooked eggplant(s)
4 medium, Japanese variety
Cooking spray
1 spray(s)
Low sodium soy sauce
2 Tbsp
Fresh lemon juice
1 Tbsp
Rice wine vinegar
1½ tsp
Ginger root
1 tsp, fresh, grated
Minced garlic
¼ tsp
Uncooked scallion(s)
¼ cup(s), thinly sliced on the diagonal