Garlic Ginger Eggplant

Approx. 350 Calories per serving. Recipe makes 1 serving.

I bought several baby Japanese eggplants at the market this past weekend. This recipe was the perfect way to use them up. The eggplant should be cooked until it is soft (but not mushy) but the onion and peppers should still have a bit of a crunch to them. I ate this as my main dish, but it could easily be a side dish as well.

Ingredients

• 5 baby Japanese eggplants (approx. 2 cups)
• 1/4 cup onion
• 1/4 cup green onion
• 1/4 cup bell pepper (I used a mixture of red and orange)
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 1/2 Tbs olive oil
• 1 1/2 Tbs ginger teriyaki sauce (I used East-West brand)

Directions

1. Quarter eggplants lengthwise.
2. Cut onion, green onion, and bell peppers into bite sized pieces.
3. Add olive oil to a hot skillet.
4. Add eggplant and cook for about 3 minutes.
5. Add garlic, ginger, bell pepper, and onion, and cook for about 3 minutes.
6. Add teriyaki sauce and stir until all vegetables are coated.
7. Heat until most of the liquid evaporates off.
8. Stir in green onions and serve.