Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.71 Kcal (397 kJ) | ||
| Calories from fat | 45.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Sodium | 1085.01mg | 45% | |
| Potassium | 278.71mg | 6% | |
| Total Carbs | 12.34g | 4% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 69.53 Kcal (291 kJ) | ||
| Calories from fat | 33.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 8% | |
|---|---|---|---|
| Sodium | 796.6mg | 45% | |
| Potassium | 204.62mg | 6% | |
| Total Carbs | 9.06g | 4% | |
| Sugars | 6.4g | 35% | |
| Dietary Fiber | 2.56g | 14% | |
| Protein | 1.56g | 4% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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