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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Stir together soy sauce and mirin in a small bowl.
Heat oil in a 12-inch heavy nonstick skillet over moderate hea
t until hot
but not smoking, then fry eggplants, peeled sides down, until undersides
are browned, 5 to 6 minutes.
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.
Contributor: Gourmet June 2003 p 143
| Ingredients:
1 Pound(s) baby eggplants; trimmed, half lengthwise
4/23 Ounce(s) salt
2 Tablespoon(s) soy sauce
2 Tablespoon(s) mirin
937/10000 Cup(s) vegetable oil |
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