So we've had breakfast together on three different days and now we are moving on. . . from breakfast to e-g-g-p-l-a-n-t.
Sometimes the simplest of ideas turns out to be spectacular. Usually in my kitchen, eggplant is only roasted in the oven or used in Ratatouille. This time, however, I tried a new method (to me) - steaming the eggplant. It resulted in a soft-textured vegetable that soaked up the delicious sauce. Don't be afraid of eggplant. And use this sauce on other steamed vegetables as well.
Eggplant with Asian Sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon peanut flour (or 2 teaspoons reduced fat peanut butter)
1 teaspoon toasted sesame oil
1 garlic clove, minced
1/2 teaspoon fresh chile paste (like Sambal Oelek)
1/4 teaspoon ground ginger
1 packet stevia powder (I used Trader Joe's brand)
1 (1-pound) eggplant, unpeeled and cut lengthwise into 1/4-inch slices
Whisk together all ingredients except eggplant until smooth. Set aside to let flavors blend.
Bring water in a steamer pot to boil. Lay eggplant slices overlapping in steamer basket. Steam 15 minutes until soft.
Place slices on plate delicately so they do not tear, and dribble with sauce. Makes 4 servings, 1 point plus and 50 calories each (a little more if using peanut butter instead of peanut flour).