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Japanese Eggplant

yield: 4 total time: 30 minutes

Ingredients

1 pound Japanese eggplant
2 tablespoons soy sauce
2 tablespoons sake or dry vermouth, used dry vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon ginger minced or grated
3 tablespoons vegetable oil
1 cup cherry tomatoes quartered

Nutrition

Calories : 160 calories
Carbohydrate : 14 grams
Fat : 10 grams
Fiber : 4 grams
Protein : 2 grams
SaturatedFat : 0.5 grams
Sodium : 460 milligrams
Sugar : 8 grams

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