Ingredients
1
lb baby eggplants (6), trimmed and halved lengthwise
2
tbsp mirin* (Japanese sweet rice wine)
Directions
1.
Peel a 1-inch-wide strip of skin lengthwise from each eggplant half opposite cut side. Sprinkle eggplants with salt on both sides and let drain on a rack set over a shallow baking pan 20 minutes. Rinse eggplants well, then firmly squeeze out moisture and pat dry with paper towels.
2.
Stir together soy sauce and mirin in a small bowl.
3.
Heat oil in a 12-inch heavy nonstick skillet over moderate heat until hot but not smoking, then fry eggplants, peeled sides down, until undersides are browned, 5 to 6 minutes.
4.
Turn over and brush with soy mixture. Fry eggplants until tender, 4 to 6 minutes more, then add remaining soy mixture to skillet and cook, turning eggplants once or twice, until liquid is absorbed, about 2 minutes.
5.
*Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).
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