Japanese grilled eggplant
4 medium, Japanese variety
Low sodium soy sauce
Fresh lemon juice
Rice wine vinegar
1 tsp, fresh, grated
¼ cup(s), thinly sliced on the diagonal
- Preheat outdoor grill, stove-top grill pan or broiler. Slice eggplant on the diagonal into 1/2-inch-thick pieces; coat with cooking spray.
- Grill or broil eggplant, turning as needed, until lightly charred and tender, about 7 to 9 minutes; remove to a serving plate.
- In a small bowl, whisk together soy sauce, lemon juice, vinegar, ginger and garlic until blended; drizzle over eggplant and then sprinkle eggplant with scallions. Yields about 3/4 cup per serving.