Eggplant "Unagi"
User Reviews
4.8
Eggplant "Unagi"
Description
In Eggplant "Unagi," Japanese or Chinese eggplants are first peeled and sliced into thick 6-inch pieces, then steamed until easily pierced with a knife. After cooling, the eggplants are halved lengthwise without cutting through, opened like a book, and shredded slightly with forks to increase sauce absorption. Pan-frying in vegetable oil creates a golden exterior that adds texture and depth.
The braising sauce is a combination of light soy sauce, mirin, water, dark soy sauce, oyster sauce, fish sauce, and sugar, which is poured over the eggplants as they cook further, infusing them with a complex umami-rich flavor profile. The dish finishes by garnishing with chopped scallions and toasted sesame seeds, adding freshness and a gentle crunch.
Served with steamed rice, Eggplant "Unagi" replicates the comforting, savory notes of eel dishes using vegetable ingredients. The balance of sweet, salty, and savory sauces blends with the soft, silky eggplant flesh, making it suitable as a main vegetarian entree or a flavorful side. The steaming step ensures tenderness, while pan-frying adds a desirable color and texture.
Ingredients
- 1 pound Japanese eggplant about 2-3 eggplants, or Chinese eggplant
- 2-3 tablespoons vegetable oil
- 2 teaspoons soy sauce light
- 1 tablespoon mirin
- 2 tablespoons water
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon fish sauce
- 1/4 - 1/2 teaspoon sugar (to taste)
- 1 scallion (chopped)
- Steamed rice (for serving)
- 1 teaspoon sesame seeds toasted
Instructions
- Peel the eggplants, and slice them in half crosswise, so you have thick pieces that are about 6 inches (15 cm) long. Place the pieces in a heatproof dish.
- Boil water in your steamer (or your wok with a bamboo steamer, or even just a pan with a steamer rack and lid. Read more about how to set up a steamer). Steam the eggplant over medium heat for 16-18 minutes, until a knife pierces through the eggplant easily.
- After they’ve been steamed and are cool enough to handle, slice the steamed eggplants in half lengthwise, but not all the way through! Open each piece up like a book. Use two forks to open up the flesh of the eggplant even more. This creates more surface area for the sauce you’ll braise it in later.
- Heat 2 tablespoons of oil in a nonstick skillet over medium high heat. Pan-fry the eggplant on both sides until golden brown on each side. (If you need additional oil, you can add 1 more tablespoon).
- Meanwhile, combine the light soy sauce, mirin, water, dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
- Pour the sauce mixture into the eggplant, and simmer until reduced by half. Run each piece of eggplant through the sticky sauce before placing onto a bed of steamed rice. Top with sesame seeds and scallions. Serve.
Notes
- Nutrition information is based on the assumption of two servings and does not include the rice served with the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 649mg | 27% |
| Potassium | 562mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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