Source: dLife

Crispy Japanese Eggplant with a spicy onion ginger sauce.

Servings

12 oz whole eggplant , Japanese, cut into 3 x 1/2-inch sticks (about 5 cups)
0.33 cup fresh chopped green onion , minced
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tsp fresh ginger root , peeled, grated
1 tsp extra virgin olive oil
1 tsp chili paste (garlic style)
0.25 cup fresh cilantro

1 Steam eggplant, covered 2 minutes.
2 Mix together green onions, soy sauce, vinegar, ginger, oil, and garlic. Gently toss eggplant with sauce. Top with cilantro leaves.

Be sure the eggplant are left crisp-tender. Serve this right away so it does not get soggy.