Ingredients
1 tablespoon finely minced tangerine or orange peel
2 teaspoons white sesame seeds
1 teaspoon black sesame seeds
1 teaspoon crushed red pepper flakes
2 teaspoons nori flakes (1/2 sheet nori ground in a spice grinder), optional
4 medium (1 pound) Japanese eggplant, cut in 1/2-inch-thick diagonal pieces
2 tablespoons vegetable or grapeseed oil
1 tablespoon dark sesame oil
2 tablespoons mirin
3 tablespoons soy sauce
Preparation
In a small bowl, combine the tangerine peel, sesame seeds, chili flakes and nori flakes, if using. Coat the eggplant slices with 1 tablespoon of vegetable oil and then toss with the spice mixture; set aside.
In a large, heavy-bottom skillet over medium-high heat, heat the sesame oil and remaining 1 tablespoon vegetable oil until just before the smoking point. Add the seasoned eggplant, cooking until both sides are well-browned and softened, stirring frequently, about 8 minutes.
In a small bowl, combine the mirin, soy sauce, and 1 tablespoon water. Add the mirin-soy mixture to the skillet, and turn and baste the eggplant with the sauce, cooking for another minute. Spoon the eggplant into a colorful bowl and serve. Active prep time: 15 minutes Cooking time: 8 minutes
