• 1 1/4 pounds Asian eggplants (about 4), trimmed,
halved lengthwise, and cut diagonally into 1 1/2-inch pieces
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Per Serving: 90 Calories; 7g Fat (70.7% calories from fat); 1g Saturated Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.
* Can find at specialty Asian markets or online.
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