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Gourmet
May 2008

Spicy Glazed Eggplant

Image may contain Plant Food Dish and Meal
Spicy Glazed EggplantDitte Isager

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.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 6 servings

Ingredients

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 to taste

3

tablespoons vegetable oil

1

tablespoon finely chopped chives

Need to make a substitution?

Preparation

  1. 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.

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