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Sauted Baby Eggplants

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 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
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