Spicy Glazed Eggplant

Source: Gourmet May 2008

• 1.25 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1.5-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

1. Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.

2. Rinse eggplant under cold water and dry well, pressing out any excess moisture.

3. Stir together mirin, soy sauce, ginger, and seven-spice powder.

4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute 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.

5. Serve hot or at room temperature, sprinkled with chives.

• Serves 6