Recipe information
Yield
serves 4
Ingredients
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 teaspoons light-brown sugar
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, smashed and peeled
1 teaspoon toasted sesame oil
2 small eggplants, quartered lengthwise and cut into 4-inch lengths
1/4 cup finely chopped unsalted roasted peanuts
2 scallions, trimmed and thinly sliced
Preparation
Step 1
In a small saucepan, combine vinegar, soy sauce, brown sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.
Step 2
Set a steamer basket in a pan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Serve warm, topped with dressing, peanuts, and scallions.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 104
Step 5
Fat: 6g (0.8g Saturated Fat)
Step 6
Protein: 3.9g
Step 7
Carbohydrates: 11g
Step 8
Fiber: 3.8g
