Ingredients

serves 4

　　2 tablespoons cider vinegar

　　2 tablespoons soy sauce

　　2 teaspoons light-brown sugar

　　1 teaspoon finely grated peeled fresh ginger

　　1 garlic clove, smashed and peeled

　　1 teaspoon toasted sesame oil

　　2 small eggplants, quartered lengthwise and cut into 4-inch lengths

　　1/4 cup finely chopped unsalted roasted peanuts

　　2 scallions, trimmed and thinly sliced

　　

Step 1

In a small saucepan, combine vinegar, soy sauce, brown sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.

　　

Step 2

Set a steamer basket in a pan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Serve warm, topped with dressing, peanuts, and scallions.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 104

　　

Step 5

Fat: 6g (0.8g Saturated Fat)

　　

Step 6

Protein: 3.9g

　　

Step 7

Carbohydrates: 11g

　　

Step 8

Fiber: 3.8g

　　Everyday Food: Light