Spicy Glazed Eggplant
A savory Japanese-inspired dish featuring tender Asian eggplants glazed with a flavorful sauce of mirin, soy sauce, and ginger, finished with a kick of shichimi togarashi and fresh chives.
Ingredients
- •1¼ pounds Asian eggplants
- •2 tablespoons mirin
- •2 tablespoons soy sauce
- •½ teaspoon ginger
- •⅛ teaspoon Japanese seven-spice powder
- •3 tablespoons vegetable oil
- •1 tablespoon chives
Cooking Instructions
- 1.
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
45 min
- 2.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
5 min
- 3.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
2 min
- 4.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
9 min
- 5.
Serve hot or at room temperature, sprinkled with chives.
1 min
