Serve these succulent eggplants with the steamed red snapper.

Active time: 15 min Start to finish: 35 min

INGREDIENTS

1 lb 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

PREPARATION

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.

Stir together soy sauce and mirin in a small bowl.

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.

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.

*Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928). Makes 4 servings.

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