Spicy Glazed Eggplant

60 mins (prep 15)
7 ingredients
makes 6 servings
Slender Asian eggplant magically holds its shape as you sauté it, without going mushy, and yet it collapses in the mouth with a final suggestion of its glaze, bold with Japanese seven-spice powder and the gentle heat of fresh ginger.

Categories:  japanese , vegetable , asian ,
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  • 1 1/4 pounds asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
  • 2 tablespoons mirin (japanese sweet rice wine)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely grated peeled ginger (use a microplane)
  • 1/8 teaspoon japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped chives


Serving Size (112.23 g)
Servings 6
Amount per Serving
Calories 98.56 Calories from Fat 68.13
% Daily Value *
Total Fat 7.57g 69.88%
Saturated Fat 0.58g 17.46%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 277.38mg 69.34%
Total Carbohydrate 6.08g 12.16%
Dietary Fiber 2.87 g 68.99%
Sugars 3.42 g %
Protein 1.47g 17.63%
Vitamin A 21.74IU% Vitamin C 2.08mg%
Calcium 9.74mg% Iron 0.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
asian, grated peeled ginger, japanese, finely chopped chives