2000s Recipes + Menus
Spicy Glazed Eggplant
Serves6
- Active time:15 min
- Start to finish:1 hr
May 2008
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. View more of our favorite recipes from this issue.
- 1 1/4 lb 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
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Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
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Rinse eggplant under cold water and dry well, pressing out any excess moisture.
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Stir together mirin, soy sauce, ginger, and seven-spice powder.
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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.
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Serve hot or at room temperature, sprinkled with chives.
Cooks’ notes:
- 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.
- Keywords
- maggie ruggiero,
- eggplant,
- japanese,
- vegetarian,
- asian
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