Eggplant Unagi


* 1 large Eggplant

* 1 brown onion

* 1 cauliflower

* 1 red capsicum

* 1 red chili

* 3 pieces of garlic

* Sesame seeds

* Cooking oil

* Spring onion for garnish

* 2 tsp Chinese 5 spice mix



* 1 sheet of nori broken into tiny pieces

* 3 tablespoons mirin

* ⅓ cup of hot water

* 2 tablespoons light soy sauce

* 1 tablespoon maple syrup

* ½ teaspoon sugar



* In a medium bowl, whisk the mirin, hot water, light soy sauce, maple syrup, and nori pieces together. Set aside.

* Steam the cauliflower and the eggplant over high heat until soft. Set aside to cool down.

* Dice onion, capsicum, garlic, and chili, then sauté until cooked through.

* Break the steamed cauliflowers into small pieces and add to the onion mix.

* Stir fry cauliflower and onion mix with the Chinese spice mix for a few minutes, then set aside.

* Once the eggplant is cooled down, cut in half, and make incisions vertically and horizontally to give it a checkered look. Do not cut through the skin to create a bowl for the sauce.

* Heat a non-stick pan with a little bit of oil over medium heat. Place the eggplant in, the cut flesh side must be facing down.

* Pan-fry until golden brown before flipping.

* Slowly baste the flesh with 1 tablespoon of sauce at a time. Not more than 3 tablespoons per eggplant side.

* Flip once more and sizzle until the sauce is absorbed.

* Add remaining sauce to cauliflower rice and combine, add it into a rectangular dish.

* Gently place the eggplant onto the cauliflower rice, sprinkle with sesame seeds and spring onions.

* Serve hot.


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