Spicy Glazed Eggplant

Directions

1. 1.

   Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.

2. 2.

   Rinse eggplant under cold water and dry well, pressing out any excess moisture.

3. 3.

   Stir together mirin, soy sauce, ginger, and seven-spice powder.

4. 4.

   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.

5. 5.

   Serve hot or at room temperature, sprinkled with chives.