Japanese Grilled Aubergine

Japanese Grilled Aubergine 

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Serves 4

4 portion aubergine, Japanese (about 450g), sliced crosswise about 1cm thick
5 spray low-fat cooking spray
2 tablespoon soy sauce
1 tablespoon lemon juice, fresh
1 1/2 teaspoon rice wine vinegar
1/4 teaspoon grated ginger root
1 clove garlic, crushed
25 g spring onions, thinly sliced on the diagonal

1.  Preheat grill. Coat aubergine with cooking spray. (Note: If you can’t find any Japanese aubergines, buy regular aubergines that are small in size.)

2.  Grill aubergine turning as needed until lightly charred and tender, about 7 to 9 minutes.

3.  Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended. Drizzle over grilled aubergine and sprinkle with spring onions.