Spicy Glazed Eggplant

Spicy Glazed Eggplant
Photo by Ditte Isager


  • 1 tablespoon chives
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi")
  • 1 ¼ pounds Asian eggplants
  • 3 tablespoons vegetable oil
  • ½ teaspoon ginger

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 ...

View full recipe at Epicurious


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