Food Recipes Side Dishes Vegetable Side Dishes Japanese Spiced Eggplant 1.0 (2,108) 1 Review 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 By Allen Susser Allen Susser Won Best New Chef at: Chef Allen's Food & Wine's Editorial Guidelines Updated on November 6, 2018 Save Rate PRINT Share Close Photo: © Lucy Schaeffer Total Time: 25 mins Yield: 4 side-dish servings Cook Mode (Keep screen awake) Ingredients 1 1/2 pounds large Japanese eggplants, cut crosswise 1 inch thick Togarashi, for sprinkling (see Note) 1/4 cup canola oil 1/4 cup Asian sesame oil 2 tablespoons mirin 2 tablespoons low-sodium soy sauce Directions 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. Notes Togarashi spice blend is available at Asian markets. Originally appeared: August 2008 Rate It Print