Spicy Glazed Eggplant

Source: Gourmet May 2008

  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.