Active Time

　　15 min

　　Total Time

　　1 hr

　　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.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

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.