- 1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
– 2 tablespoons mirin (Japanese sweet rice wine)
– 2 tablespoons soy sauce
– 1/2 teaspoon finely grated peeled ginger (use a Microplane)
– 1/8 teaspoon Japanese seven-spice powder (sometimes labeled “shichimi togarashi”) or Chinese 5-spice powder
– 3 tablespoons vegetable oil
– 1 tablespoon finely chopped chives
1. Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, for 45 minutes. Rinse eggplant under cold water and dry well, pressing out any excess moisture between multiple layers of paper towels.
2. In a small bowl, stir together mirin, soy sauce, ginger, and seven-spice powder. Set aside
3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Gently stir in mirin mixture and cook, turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
4. Serve hot or at room temperature, sprinkled with chives.