Japanese Grilled Eggplant

This recipe made a nice, low calorie side dish to our Asian inspired meal of General Tso's "fake" Chicken, sauteed green beans and vegetable dumplings. I broiled the eggplant which was a little problematic since they remained somewhat dry. I think the recipe would be better grilled, however we don't have access to an outdoor grill in our current living situtaion. The sauce was easy to put together, and gave the dish its flavor. Over all, I think I prefer the Miso Grilled Eggplant preparation to this recipe in terms of flavor and final presentation. Perhaps it was broiling versus grilling, but this dish came out a bit homely in the end.

Japanese Grilled Eggplants
Weight Watchers Recipe

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.

Grill or broil eggplant, turning as needed, until lightly charred and tender, about 7 to 9 minutes.

Whisk together soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended; drizzle over grilled eggplant and then sprinkle eggplant with scallions. Yields about 3/4 cup per serving.