Name: Spicy Glazed Eggplant
Cook time: 15 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 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

Image may contain Plant Food Dish and Meal

Spicy Glazed EggplantDitte Isager

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.

Cooks' notes:

• Eggplant can be sliced, salted, rinsed, and pressed 1 day ahead. Chill, covered.
• Eggplant, without chives, can be made 2 hours ahead and kept at room temperature.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.