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To enhance eggplant's savoriness, chef Allen Susser (an F&W Best New Chef 1991) glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine-scented Japanese spice blend of chiles, sesame seeds and dried seaweed. More Eggplant Recipes

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Allen Susser
August 2008

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Credit: © Lucy Schaeffer

Recipe Summary test

total:
25 mins
Yield:
4 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly sprinkle the eggplants on both sides with togarashi. In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering. Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes. Brush the eggplant with the remaining canola and sesame oil. Turn and cook until deeply browned on the bottom and tender. Add the mirin and soy sauce to the skillet. Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.

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Notes

Togarashi spice blend is available at Asian markets.

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