Makes 6 servings

Ingredients

• 1¼  lbs Asian eggplants, halved lengthwise, and cut diagonally into 1½-inch pieces
• 2 tbsp mirin (Japanese rice wine)
• 2 tbsp soy sauce
• ½ tsp finely grated peeled ginger
• 1/8 tsp Japanese seven-spice powder
• 3 tbsp vegetable oil
• 1 tbsp finely chopped chives
• Salt to taste

Method

1. Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally for about 45 minutes.
2. Rinse eggplant under cold water and dry well, pressing out any excess moisture.
3. Stir together mirin, soy sauce, ginger, and seven-spice powder.
4. Heat oil in a 12-inch heavy pan over medium-high heat until it shimmers, then sauté eggplant until browned, for about 8 minutes.
5. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, in about 1 minute.
6. Serve hot or at room temperature, sprinkled with chives.