Ginger Sesame Eggplant

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.