Look out, these babies are hot! Literally. Can you see the steam in the photo?
Sriracha gives this Asian-inspired sauce lots of heat, if you want it milder, I suggest reducing the amount to 1 teaspoon instead and tasting it. Japanese eggplants are slender and elongated, and weight about half of a normal eggplant. They have thinner skins and are less bitter than the common eggplants, and I love ‘em! I get these at a local Asian market, but you can find them at produce markets and regular grocery stores too. This makes a tasty side dish for chicken, shrimp, beef or tofu. In fact, you can use the same sauce on your protein too. I brushed some on a leftover chicken breast and it was great! Definitely has some kick to it.
- 1 large japanese eggplant
- 1 tablespoon sriracha chili sauce
- 1 tablespoon soy sauce or ponzu sauce
- 2 teaspoons brown sugar
- In a small bowl, stir together sriracha, ponzu sauce, and brown sugar until sugar is dissolved. Cut ends off eggplant, and slice in half lengthwise. Place flat sides up on cutting board. Brush with sauce.
- Place eggplant halves, cut side up, on indoor (George Foreman-style) grill, close lid and turn on. Grill for 5 minutes, then open lid and brush with remaining sauce. Grill 5 minutes longer or until tender.
Makes 4 servings
Per serving: 29 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 6 g total carbohydrate, 2 g dietary fiber, 4 g sugar, 1 g protein, 238 mg sodium.