Tokyo Eggplant

Tokyo Eggplant

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.
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Main Ingredient:
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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.

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