Japanese Spiced Eggplant

1. 1

   Lightly sprinkle the eggplants on both sides with togarashi.

2. 2

   In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.

3. 3

   Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.

4. 4

   Brush the eggplant with the remaining canola and sesame oil.

5. 5

   Turn and cook until deeply browned on the bottom and tender.

6. 6

   Add the mirin and soy sauce to the skillet.

7. 7

   Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.

8. 8

   *Togarashi spice blend is available at Asian markets.

* Per serving · 4 servings · Values may vary.