EGGPLANT WITH SPICY GINGER SAUCE

Eggplant With Spicy Ginger Sauce image

Provided by Julia Moskin

Categories dinner, main course, side dish

Time 45m

Yield 4 side dish servings, 2 main dish servings

Number Of Ingredients 10

Ingredients

1 teaspoon extra virgin olive oil
1 cup chopped onions
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/2 pounds unpeeled eggplant, cut into 1/4 -inch cubes
1/4 cup ponzu sauce (see note)
1/2 to 1 teaspoon Asian chili-garlic sauce or sambal
2 teaspoons toasted sesame oil
4 tablespoons chopped fresh cilantro
Cooked brown rice, for serving

Steps:

Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams