12 ounces Japanese eggplant, cut into 3 x 1/2 inch sticks about 5 cups
1/3 cup minced green onions
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon grated peeled fresh ginger
1 teaspoon extra virgin olive oil
1 teaspoon chile paste with garlic
1/4 cup cilantro leaves, optional
Steam eggplant, covered, 2 minutes or until crisp tender. Combine remaining ingredients in a small bowl; stir well. Divide eggplant sticks evenly among 4 plates; drizzle with the sauce. Garnish with cilantro leaves, if desired. 4 servings.
Eggplant Index | Veggie Sides Index | Recipe Index | Home