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Baked eggplant in unagi sauce
Unagi sauce is a versatile addition to dishes. Typically served with fish, it can also enhance the flavor of vegetables. This has been proven Flymetothespoon, who prepared a vegan eggplant recipe that cleverly replaces fish. Be sure to try it!
Ingredients
- 2 tablespoons unagi sauce
- 1 nori leaf
- 1 spoon sesame oil
- 250 gr jasmine rice
- 1 eggplant
- ½ cucumber
- ½ carrot
- 1 tablespoon chopped chives
- 1 teaspoon sesame seeds (optional)
A method of preparing
- Cook the rice according to the instructions on the package.
- Cut the eggplant in half crosswise and place in a steamer or steam for 15 minutes. After this time, cut each half lengthwise, but not all the way through, and "open" the eggplant like a book or cut into strips.
- Heat oil in a pan and fry the eggplant for a few minutes on each side until golden brown. Pour in the unagi sauce and fry for another minute.
- Thoroughly coating the eggplant in the sauce, arrange it on top of the rice. Garnish with any chopped vegetables, nori strips, chives, and sesame seeds.
TIP: cut the eggplant into slices and fry, skipping the steaming stage.
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