Grilled Japanese eggplant with scallions and ginger
Low sodium soy sauce
Fresh lemon juice
Rice wine vinegar
1 tsp, fresh, grated
4 medium, Japanese variety
¼ cup(s), thinly sliced on angle
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk soy sauce, lemon juice, vinegar, ginger, and garlic until blended for dressing.
- Slice eggplants on angle into 1⁄2-inch-thick pieces and coat with nonstick spray. Grill eggplant slices, turning as needed, until lightly charred and tender, 7 to 9 minutes. Transfer to plate. Drizzle dressing over eggplant slices and sprinkle with scallions.
- Serving size: 3⁄4 cup