Ww 2 Points - Japanese Grilled Eggplant (Aubergine)

• 4 medium eggplants, Japanese (about 1 lb. sliced crosswise on the diagonal into 1/2-inch-thick pieces)
• cooking spray (5 one-second sprays per serving)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon gingerroot, freshly grated
• 1/4 teaspoon minced garlic
• 1/4 cup scallion, thinly sliced on the diagonal

1. Preheat outdoor grill, stove-top grill pan or broiler.
2. Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
3. Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
4. Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
5. Drizzle over grilled eggplant and sprinkle with scallions.
6. 2 points per serving - Yields about 3/4 cup per serving.

eggplants, cooking spray, soy sauce, lemon juice, rice wine vinegar, gingerroot, garlic, scallion

Taken from www.food.com/recipe/ww-2-points-japanese-grilled-eggplant-aubergine-133246 (may not work)