WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)

Ww 2 Points - Japanese Grilled Eggplant (Aubergine) image

Provided by mariposa13

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

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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.