Serve these succulent eggplants with the steamed red snapper .

　　

Ingredients

Makes 4 servings

　　1 pound baby eggplants (6), trimmed and halved lengthwise

　　1 teaspoon kosher salt

　　2 tablespoons soy sauce

　　2 tablespoons mirin* (Japanese sweet rice wine)

　　1 1/2 tablespoons vegetable oil

　　

Step 1

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.

　　

Step 2

Stir together soy sauce and mirin in a small bowl.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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