Spicy Glazed Eggplant

Ingredients

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

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 ...

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