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Nutrition info - Recipes

Tokyo Eggplant

This sautéed eggplant is prepared in a mixture of soy sauce, ginger, rice vinegar and sesame oil. Remember to use a soy sauce substitute or low-sodium soy sauce to keep this low cholesterol meal also low sodium.


Tokyo Eggplant

Ingredients

For 4 people

  • 1 eggplant, peeled and cubed
  • 1 tablespoon(s) brown sugar
  • 9 teaspoon(s) soy sauce substitute
  • 1 tablespoon(s) ginger
  • 1 tablespoon(s) rice vinegar
  • 1/2 teaspoon(s) sesame oil
  • 1/2 teaspoon(s) garlic, minced

Directions

Peel and cut eggplant into cubes of about 1/2 inch. Spray a skillet with non-stick vegetable oil spray. Sauté eggplant in skillet until starting to become softened. Mix together remaining ingredients. Stir into eggplant. Cook and stir until eggplant is soft and evenly coated with sauce.

Nutrition facts

  • Kcal: 61.56 kcal
  • Fibers (g): 4.3g
  • Sodium (mg): 205.44mg
  • Carbs: 13.6g
  • Fat: 0.87g
  • Saturated fat (g): 0.16g
  • Proteins: 1.48g