Steamed Eggplant with Peanuts

Ingredients

• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 2 teaspoons light-brown sugar
• 1 teaspoon finely grated peeled fresh ginger
• 1 garlic clove
• smashed and peeled
• 1 teaspoon toasted sesame oil
• 2 small eggplants
• quartered lengthwise and cut into 4-inch lengths
• 1/4 cup finely chopped unsalted roasted peanuts
• 2 scallions
• trimmed and thinly sliced

Instructions

1. In a small saucepan, combine vinegar, soy sauce, brown sugar, ginger, garlic, and oil.
2. Bring to a boil and cook until reduced by half, about 3 minutes.
3. Set a steamer basket in a pan filled with 1 inch simmering water.
4. Add eggplant, cover, and steam until tender, 5 to 7 minutes.
5. Serve warm, topped with dressing, peanuts, and scallions.
6. (Per Serving)
7. Calories: 104
8. Fat: 6g (0.8g Saturated Fat)
9. Protein: 3.9g
10. Carbohydrates: 11g
11. Fiber: 3.8g