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Unagi Eggplant Recipe

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Vegan Unagi Don (Eggplant) – Chez Jorge

A vegan version of unagi don (grilled eel rice bowl). Soft, luscious eggplants and a sweet, savory sauce over a bed of rice.

Provided by: EasyRecipesCooking.com

Categories: Lunch

Total time: 40 minutes

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 2


2 Japanese or Chinese eggplants (long and slim)
1 tablespoon vegetable oil, for frying
1/2 teaspoon toasted sesame seeds, for garnish
1 scallion, finely sliced
2 tablespoons soy sauce
2 tablespoons mirin
2 teaspoon sake (rice wine)
2 tablespoon dark brown sugar


  • Prepare the Eggplants. Preheat the oven to 400 degrees F (204 degrees C). First, poke holes with a toothpick or a fork all around the eggplant — this will help the eggplant skin release after roasting. Roast the eggplants whole (without peeling) until their skins are blistered and the inside feels just soft, about 30-45 minutes depending on the size of the eggplant. Alternatively, you can microwave the eggplants to achieve a similar result. Place them on a microwave-safe plate, then cover with kitchen towel or a microwave cover and microwave until soft, about 5 minutes.
  • Prepare Unagi Sauce. While the eggplants are roasting, prepare the unagi sauce by simply combining soy sauce, mirin, sake (rice wine), and brown sugar. Set aside.
  • Finish the Eggplants. When the eggplants are cooled down enough, peel the skins off carefully. Do 1 long incision to open up the eggplant, then do 1-2 more incisions to help flatten (if needed).
  • Glaze Eggplants. In a pan, heat ~1 tablespoon vegetable oil over high heat. Add the peeled eggplant (no-seed side down) and sear until beautifully charred on one side. Flip, and add the prepared sauce to glaze the eggplants. Reduce the sauce to a coating consistency while basting the eggplants with it. Once ready, serve immediately over freshly steamed white rice. Garnish with toasted sesame seeds and sliced scallions.

Vegan Unagi Rolls with Miso Glazed Eggplant

This Vegan Sushi Recipe: Unagi Rolls with Miso Glazed Eggplant is a great way to get your vegan sushi fix at home!

Provided by: EasyRecipesCooking.com

Categories: Appetizer,Main Course,Side Dish

Total time: 60 minutes

Yield: 4


1 cup sushi rice (soaked for 30 minutes then prepared in accordance with the package directions)
2 medium-sized eggplants (peeled, sliced in 1/2” slices and then cut into bite-sized pieces)
1 tsp salt
2 tsp sesame oil
1/4 cup mirin
4 tbsp light miso paste
3 tbsp maple syrup
1 tbsp safflower oil
2 tbsp unseasoned rice vinegar
1 tbsp white sugar
1 tsp salt
2 ripe avocados (sliced)
4 sheets nori
sesame seeds (as optional garnishment)
tamari (as optional dipping sauce)
2 tsp wasabi powder + 1 tsp water (combined to create a paste, as optional garnishment)
pickled ginger (as optional garnishment)


  • Rinse the sushi rice in cold water several times and then soak it in cold water for 30 minutes. After soaking, cook the sushi rice in accordance with the package directions.
  • Preheat your oven to 425º.
  • Spread the cut eggplant out on a baking sheet or large cutting board and sprinkle with the salt. Allow the eggplant to rest for 10 minutes. The salt will draw the moisture out of the eggplant.
  • While the eggplant is resting, prepare the miso glaze by combining the sesame oil, mirin, light miso paste and maple syrup in a small food processor. Pulse until smooth and set aside.
  • When the eggplant is finished resting, blog the eggplant with a clean kitchen towel and toss it in 1 tbsp safflower oil. Lay the eggplant out on the prepared baking sheet, being careful to keep the pieces separated. Roast the eggplant on the middle rack for 10 minutes. Pause to flip the eggplant and then roast for 10 minutes more.
  • While the eggplant is roasting, prepare the sushi rice. Combine the unseasoned rice vinegar, white sugar and salt in a small sauce pan. Bring the mixture to a boil and whisk until the salt and sugar are dissolved. Fold the mixture into the cooked rice and then spread the rice out on a baking sheet to cool.
  • Remove the roasted eggplant from the oven and turn on the broiler. Using a basting brush, brush the marinade on to the eggplant and return the baking sheet to the oven. Broil the eggplant until the miso glaze has caramelized and browned. About 1-2 minutes. Remove the baking sheet from the oven.
  • Make the sushi rolls by laying 1 sheet of nori on the bamboo rolling mats. Wet your hands (this keeps the rice from sticking to your hands) and add 1/4 of the rice to the nori. Using the rice spreader or your hands, spread the rice out on sheet of nori, creating a thin layer of rice. Place a row of roasted eggplant and sliced avocado about 1/3rd of the way from the bottom of the nori sheet. Starting at the bottom of the mat, roll the mat up and over the filling. Gently press and then continue to roll. Unroll the mat and then use a sharp, wet knife to slice the roll into 6-8 pieces. See my blog post for visual instructions.
  • Top with sesame seeds, if desired, and serve with tamari, wasabi paste and pickled ginger.

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