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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.