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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