2000s Recipes + Menus

Spicy Glazed Eggplant

  • 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
  • Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
  • Rinse eggplant under cold water and dry well, pressing out any excess moisture.
  • Stir together mirin, soy sauce, ginger, and seven-spice powder.
  • 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.
  • 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.
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