Seared Japanese Eggplant

• 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

1. 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.
2. 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.
3. 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.
4. Active prep time: 15 minutes
5. Cooking time: 8 minutes

tangerine, white sesame seeds, black sesame seeds, red pepper, nori flakes, japanese eggplant, vegetable, sesame oil, mirin, soy sauce

Taken from www.epicurious.com/recipes/member/views/seared-japanese-eggplant-1243626 (may not work)