POINTS: 0
INSTRUCTIONS
1 pound raw eggplant, Japanese (about 4 medium), sliced crosswise on the diagonal into 1/2-inch-thick pieces
1 sprays cooking spray
2 Tbsp low-sodium soy sauce
1 Tbsp fresh lemon juice
1 1/2 tsp rice wine vinegar
1 tsp ginger root, freshly grated
1/4 tsp minced garlic
1/4 cup scallion(s), thinly sliced on the diagonal


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. Yields about 3/4 cup per serving.