ramyaramesh3007This plant based take on unagi has a satisfying texture, glazed in a rich, sweet and savoury sauce and pairs super well with short grain rice.
 This is one of my favourite ways to make eggplant because it uses pantry staple ingredients and can be made in under 20 minutes (or even quicker if you have everything prepped!)
The marinade is super simple and versatile as well – just combine soy sauce with mirin, sake, coconut sugar and toasted sesame seeds.
If you’re looking for easy Japanese vegan recipes, you can also check out my Easy Japanese Tofu (Toumeshi).
Ingredients You Need:
- eggplant – medium sized eggplants of any variety works for this recipe
- seasonings – light soy sauce, mirin, sake, toasted sesame seeds
- corn starch – to coat the eggplant for a firmer bite
- glazing – dark soy sauce
- garnish – spring onions and toasted sesame seeds
Gluten free substitutions: Omit dark soy sauce and replace with gluten free soy sauce.
Allium free substitutions: Omit spring onions.
Eggplant Unagi
This plant based take on unagi has a satisfying texture, glazed in a rich, sweet and savoury sauce and pairs super well with short grain rice.
Servings: 2
Ingredients
- 2 medium eggplants
- 4 tbsp corn starch
- 4 tbsp neutral oil
- 4 tbsp light soy sauce
- 4 tbsp mirin
- 4 tbsp sake
- 2 tbsp coconut sugar
- 2 tsp toasted sesame seeds
- 2 tbsp dark soy sauce
Garnish
- toasted sesame seeds
- spring onions
- 2 servings japanese short grain rice
Instructions
- Microwave whole eggplants for 3 minutes on high in the microwave in a covered bowl or plate.
- In a small bowl, mix soy sauce, mirin, sake, coconut sugar and toasted sesame seeds.
- Slice the eggplant through the middle and lightly score the eggplants vertically to spread them out. Flatten them with a knife.
- Coat both sides with corn starch.
- Heat a little oil in a pan and pan fry the eggplant on both sides until lightly golden.
- Pour in the braising sauce and simmer over medium low heat, spooning the sauce over the eggplant.
- Glaze the eggplant flesh side with dark soy sauce with a brush.
- Cook until the sauce reduces into a glossy glaze and the eggplant is evenly coated.
- Serve over steamed rice, garnish with spring onions and toasted sesame seeds. Enjoy!