Spicy Glazed Eggplant
['1 1/4 pounds 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.