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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil. Bring the mixture to a boil over medium heat. Transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge. | 2. Heat a broiler or a grill. Cook the eggplants until their skins are lightly charred. Peel skins and cut each eggplant in half crosswise. Cut each piece lengthwise into quarters. Cut the tomato into 1/2-inch cubes. Arrange the eggplant on a serving platter and top with the tomato. Chill the vegetables, covered, in the fridge. | 3. Right before serving, pour the dressing over the vegetables. At the table, toss the vegetables with the dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1	tablespoon	peeled minced	4.8	1.0662	0.1092	0.045
scallion	2	tablespoons	minced	3.84	0.8808	0.2196	0.0228
rice vinegar	4	tablespoons		2420.8055	0.0	538.5612	13.6
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
japanese eggplant	6		stemmed	2420.8055	0.0	538.5612	13.6
tomato	1		peeled cored seeded	28.29	6.273	1.476	0.24600000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.