Spicy Glazed Eggplant
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped chives
- Carbohydrate 6 g(2%)
- Fat 7 g(11%)
- Fiber 3 g(12%)
- Protein 1 g(3%)
- Saturated Fat 0 g(2%)
- Sodium 297 mg(12%)
- Calories 95
Preparation 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.
Preparation 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.
