Name: Spicy Glazed Eggplant
Cook time: 15 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 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

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Spicy Glazed EggplantDitte Isager

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.

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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