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Friday, May 24, 2013
Featured Quizzes
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.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Makes
4 servings
Ingredients
1 eggplant, peeled and cubed
1 tbsp. brown sugar
3 tbsp. soy sauce substitute
1 tbsp. ginger
1 tbsp. rice vinegar
1/2 tsp. sesame oil
1/2 tsp. garlic, minced
Methods/steps
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.
