Recipes

Tokyo Eggplant

This sauteed 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.
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Course Hot Appetizer
Cuisine Continental

Servings 4 servings
Calories 246.23 kcal

Ingredients

  

  • 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

Instructions

 

  • Peel and cut eggplant into cubes of about 1/2 inch.
  • Spray a skillet with non-stick vegetable oil spray.
  • Saute 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

Calories: 246.23kcalCarbohydrates: 54.4gProtein: 5.93gFat: 3.46gSaturated Fat: 0.65gSodium: 821.75mgFiber: 17.2gSugar: 37.54g

Keyword Low Sodium, Vegetables
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