Directions:
- Remove eggplant stems.
- Cut eggplants lengthwise into 1/2 thick slices.
- Cut each slice into 1/4 wide strips.
- Transfer to a shallow microwave-safe baking dish;.
- Add 1 tbls water. Cover with plastic wrap vented at one corner.
- Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
- Let stand covered a few minutes.
- Transfer to a colander; press out the excess water with a flat spatula.
- For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
- Toss gently to coat well.
- Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
- Sprinkle with onions and herbs.
- Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.81 Kcal (556 kJ) | ||
| Calories from fat | 35.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 6% | |
|---|---|---|---|
| Sodium | 512.9mg | 21% | |
| Potassium | 774.44mg | 16% | |
| Total Carbs | 21.05g | 7% | |
| Sugars | 12.59g | 50% | |
| Dietary Fiber | 9.96g | 40% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.3mg | 85% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.51 Kcal (165 kJ) | ||
| Calories from fat | 10.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 6% | |
|---|---|---|---|
| Sodium | 152.59mg | 21% | |
| Potassium | 230.39mg | 16% | |
| Total Carbs | 6.26g | 7% | |
| Sugars | 3.75g | 50% | |
| Dietary Fiber | 2.96g | 40% | |
| Protein | 1.6g | 11% | |
| Vitamin C | 2.3mg | 13% | |
| Iron | 4.6mg | 85% | |
| Calcium | 14.2mg | 5% | |
* 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.
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