Grilled Japanese Eggplant With Scallions And Ginger Recipes

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WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)



Ww 2 Points - Japanese Grilled Eggplant (Aubergine) image

Make and share this Ww 2 Points - Japanese Grilled Eggplant (Aubergine) recipe from Food.com.

Provided by mariposa13

Categories     Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium eggplants, Japanese (about 1 lb. sliced crosswise on the diagonal into 1/2-inch-thick pieces)
cooking spray (5 one-second sprays per serving)
2 tablespoons low sodium soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons rice wine vinegar
1 teaspoon gingerroot, freshly grated
1/4 teaspoon minced garlic
1/4 cup scallion, thinly sliced on the diagonal

Steps:

  • Preheat outdoor grill, stove-top grill pan or broiler.
  • Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
  • Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
  • Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
  • Drizzle over grilled eggplant and sprinkle with scallions.
  • 2 points per serving - Yields about 3/4 cup per serving.

WW 0 POINTS JAPANESE GRILLED EGGPLANT



Ww 0 Points Japanese Grilled Eggplant image

Make and share this Ww 0 Points Japanese Grilled Eggplant recipe from Food.com.

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb raw eggplant, sliced crosswise on the diagonal and into 1/2-inch thick pieces
cooking spray
2 tablespoons low sodium soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons rice wine vinegar
1 teaspoon ginger, freshly grated
1/4 teaspoon minced garlic
1/4 cup scallion, thinly sliced

Steps:

  • Preheat outdoor grill or broiler.
  • Coat eggplant with cooking spray.
  • Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
  • Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
  • Drizzle over grilled eggplant and then sprinkle with scallions.
  • Points/yield figured on 3/4 cup per serving.

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