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Spicy Glazed Eggplant takes several minutes to prepare.

Spicy Glazed Eggplant takes several minutes to cook.

Spicy Glazed Eggplant makes 4 servings.

The ingredients for Spicy Glazed Eggplant are:

1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
1 Tbsp rice wine vinegar
2 tablespoons low sodium soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste (I used chinese 5-spice powder)
1 tablespoon canola oil
1 tablespoon finely chopped chives

Here is how you make Spicy Glazed Eggplant:

Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes. Rinse eggplant under cold water and dry well, pressing out any excess moisture. Stir together rice wine vinegar, soy sauce, ginger, and seven-spice powder. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saut? eggplant until browned, about 8 minutes. Stir in seasoning mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute. Serve hot or at room temperature, sprinkled with chives. Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Spicy Glazed Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 71.8

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 304.1 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 3.5 g
• Protein: 1.9 g