Eggplant Unagi

The other day I had went to a poke bowl party and I decided I wanted to make Unagi made out of eggplant. It turned out really good and we have made this recipe again since then. It is a great side dish and works really well with rice.

To make this recipe, you will need to use the skinny Japanese eggplant.

Cut and peel the eggplant.

You will need a few sauces. Once you purchase these sauces, they can be used in many recipes.

After the eggplant is steamed and cooled slightly, cut in half and flatten with a fork.

Pan fry the eggplant on both sides until nicely browned.

The original recipe simmers the eggplant in the sauce but since I was making a large batch, I placed them in a baking pan.

I poured over the sauce and baked it for 20 minutes.

Remove the eggplant from the oven. Remove the sauce and simmer in a sauce pan. You want the sauce to be reduce and sticky. Simmer for about 10 minutes on low and then pour the sauce back onto the eggplant and make sure the eggplants have a nice glaze over them.

Serve over rice and top with some sauce, sesame seeds, green onion and enjoy!

Eggplant Unagi

  • 2-3 eggplants
  • chopped green onions for garnish
  • sesame seeds for garnish
  • 2 tbsp Vegetable oil
  • 1/2 tsp Fish sauce
  • 1 tbsp Mirin
  • 1/2 tsp Oyster sauce
  • 2 tsp Soy sauce, light
  • 1/2 tsp Soy sauce, dark
  • 1/4 tsp Sugar
  • 2 tbsp Water

Peel and cut the eggplant into pieces. Place in a steamer and steam for about 15 minutes. You want the eggplant to be cooked but not mushy. You can pierce the eggplant with a fork to see how cooked the eggplant is. Once you can the fork goes in easily, remove from the heat and allow to cool.

While the eggplant is steaming, mix together the sauce. Mix together the soy sauce, mirin, water, dark soy, fish sauce and sugar in a bowl or measuring cup.

Carefully slice the eggplant along the length and butterfly it. Press and spread open the eggplant with a fork so that it is flat.

Pre-heat the oven to 375 Degrees. Heat up some oil in a frying pan. Pan fry each side of the eggplant until browned. I place the eggplant in a baking pan. (you can also follow the original recipe and simmer the eggplant in the sauce).

Pour sauce over the eggplant, toss lightly to make sure the eggplant is coated well. Bake the eggplant for about 15-20 minutes or until the sauce starts bubbling. Remove from the heat.

Spoon out the sauce and place back into a sauce pan to reduce the liquid. Reduce until the sauce thickens (about half the amount). It will take about 10 minutes. Pour this sauce back onto the eggplant and make sure each piece gets some of this sticky sauce.

Serve over some rice and garnish with some sesame seeds and green onion.


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2 Comments Add yours

  1. Monch Weller says:

    Now that looks good! And I would agree with you on baking the “eel-plant” as actual unagi is grilled. The simmering would work for a vegetable teriyaki, though.

    1. HappyEnki says:

      Oh my grilling this would be amazing. I might try doing this on my BBQ this summer.

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