In a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil. Bring the mixture to a boil over medium heat. Transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge.
Heat a broiler or a grill. Cook the eggplants until their skins are lightly charred. Peel skins and cut each eggplant in half crosswise. Cut each piece lengthwise into quarters. Cut the tomato into 1/2-inch cubes. Arrange the eggplant on a serving platter and top with the tomato. Chill the vegetables, covered, in the fridge.
Right before serving, pour the dressing over the vegetables. At the table, toss the vegetables with the dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	170.6 Kcal (714 kJ)
Calories from fat	16.31 Kcal
		% Daily Value*
Total Fat	1.81g	3%
Sodium	415.22mg	17%
Potassium	1343.79mg	29%
Total Carbs	36.49g	12%
Sugars	24.51g	98%
Dietary Fiber	16.9g	68%
Protein	6.61g	13%
Vitamin C	15mg	25%
Iron	0.2mg	1%
Calcium	55.3mg	6%

Amount Per 100 g
Calories	28.42 Kcal (119 kJ)
Calories from fat	2.72 Kcal
		% Daily Value*
Total Fat	0.3g	3%
Sodium	69.18mg	17%
Potassium	223.88mg	29%
Total Carbs	6.08g	12%
Sugars	4.08g	98%
Dietary Fiber	2.82g	68%
Protein	1.1g	13%
Vitamin C	2.5mg	25%
Calcium	9.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.8

Points
4

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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