Japanese Spiced Eggplant

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs large japanese eggplants, cut crosswise 1 inch thick
• 1/4 cup canola oil
• 1/4 cup sesame oil
• 2 tablespoons mirin
• 2 tablespoons low sodium soy sauce
• nanami togarashi (pepper for sprinkling)

Recipe

• 1 lightly sprinkle the eggplants on both sides with togarashi.
• 2 in a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
• 3 add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
• 4 brush the eggplant with the remaining canola and sesame oil.
• 5 turn and cook until deeply browned on the bottom and tender.
• 6 add the mirin and soy sauce to the skillet.
• 7 turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
• 8 *togarashi spice blend is available at asian markets.