Slender Asian eggplant magically holds its shape as you sauté it, without going mushy, and yet it collapses in the mouth with a final suggestion of its glaze, bold with Japanese seven-spice powder and the gentle heat of fresh ginger.
• Eggplant can be sliced, salted, rinsed, and pressed 1 day ahead. Chill, covered.
• Eggplant, without chives, can be made 2 hours ahead and kept at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Step 2
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Step 3
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Step 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.
Step 5
Serve hot or at room temperature, sprinkled with chives.
