This recipe is a lighter, healthier version of eggplant
with garlic sauce.
2 small eggplants, about 12 ounces each, halved lengthwise and then cut into long wedges, not peeled
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1½ teaspoons toasted sesame oil
1½ teaspoons fish sauce
2 garlic cloves, thinly sliced
1 1-inch piece ginger, peeled and thinly sliced
Nutritional information (based on 6 servings)
Calories 50 (23% from fat) / Carb. 9g / Pro. 2g / Fat 1g / Sat. Fat 0g /
Chol. 0mg / Sod. 449mg / Calc. 13mg / Fiber 4g
Put the eggplant wedges onto the tray inside the steamer. Secure lid.
Select Vegetables and set timer for 15 minutes.
While the eggplant is steaming, stir the remaining ingredients together in a mixing bowl.
Once timer expires, transfer eggplant to the mixing bowl and toss to coat with the sauce.
Taste and adjust seasoning as desired and serve.