Sauteed Baby Eggplants

1. 1

   Peel a 1-inch-wide strip of skin lengthwise from each eggplant half opposite cut side.

2. 2

   Sprinkle eggplants with salt on both sides and let drain on a rack set over a shallow baking pan 20 minutes.

3. 3

   Rinse eggplants well, then firmly squeeze out moisture and pat dry with paper towels.

4. 4

   Stir together soy sauce and mirin in a small bowl.

5. 5

   Heat oil in a 12-inch heavy nonstick skillet over moderate heat until hot but not smoking, then fry eggplants, peeled sides down, until undersides are browned, 5 to 6 minutes.

6. 6

   Turn over and brush with soy mixture.

7. 7

   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.

8. 8

   *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).

* Per serving · 4 servings · Values may vary.

No additional tips available.