Wait whattttt??? That is so not unagi.... but it does taste pretty good... confusing but pretty good. That was my reaction when I first made and tried this dish; THE EGGPLANT UNAGI, or the Forbidden Unagi.
This unique Japanese-inspired dish is a must-try for anyone looking to expand their culinary horizons and try something new. With its savory and slightly sweet sauce, Eggplant Unagi is sure to tantalize your taste buds. The eggplant is roasted to perfection, giving it a delicious smoky flavor that pairs perfectly with the rich and tangy unagi sauce. And with its high fiber content and low calorie count, eggplant is a nutritious addition to any meal.
What's great about this dish is how versatile it is. Whether you're looking for a quick breakfast or a hearty dinner, Eggplant Unagi can be prepared in minutes and is a great way to incorporate healthy ingredients into your diet. It's also perfect for anyone following a low-carb or gluten-free diet. So why not give this delicious and healthy dish a try? With its combination of umami-rich flavors, nutrient-dense ingredients, and easy preparation, Eggplant Unagi is sure to become a favorite in your recipe collection.
Ingredients
1 Eggplant
1tb Mirin
1tb Light Soy Sauce
1tb Sugar
White Rice
Spring Onions
STEPS
Start by pealing your "unagi" eggplant to remove its leathery purple skin.
Cut your eggplant into half or a managable size and set your eggplants to steam for 10-15 minutes till you can easily piece it with a knife.
Very gently with a knife and a fork split your eggplant open, you want to "unroll" it and get as much surface area as possible.
Heat up a pan on high heat with a bit of oil.
Once the oil is hot, add your eggplant to grill. Becareful as the eggplants are super soft right now.
While your eggplant is browning, in a bowl mix 1tb of light soy sauce, 1tb of mirin and 1tb of sugar.
Flip your eggplant and reveal its perfectly brown and unagi look. Lower the heat to medium and add in your sauce and gently coat your eggplant with it. Continue to coat your eggplant till a dark sticky glaze has coated your eggplants.
Serve up over a lovely bed of freshly steamed rice, topped with some spring onions and sesame seeds for that perfect aesthetic. Happy Cooking,