Vegetarian Roasted Eel
Discover the irresistible charm of Vegetarian Roasted Eel, a creative plant-based twist on the beloved Japanese delicacy. This recipe transforms tender roasted eggplant into a flavorful "eel" alternative, capturing the silky texture and caramelized richness of traditional unagi. Marinated in a luscious blend of soy sauce, mirin, sake, sugar, and sesame oil, the eggplant is broiled to perfection for a tantalizing glaze that evokes authentic flavors. Topped with toasted sesame seeds and fresh scallions, this eye-catching dish pairs beautifully with steamed rice or sushi rice for a satisfying meal. Whether you're vegan, vegetarian, or just curious, this quick and easy recipe proves that indulgence and sustainability can go hand in hand. Perfect for hosting or everyday dinners, Vegetarian Roasted Eel is your new favorite way to enjoy bold, umami-packed flavors without compromise.
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Recipe Information
Ingredients
- 1 large eggplant
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon white sesame seeds
- 2 tablespoons sliced scallions
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplant in half lengthwise, then into quarters, creating long pieces that resemble eel fillets. Place the pieces skin-side down on the prepared baking sheet.
Brush the eggplant pieces with vegetable oil to ensure even roasting. Place in the oven and roast for about 20 minutes, or until the eggplant is tender and slightly charred at the edges.
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, and toasted sesame oil. Bring the mixture to a simmer and stir until the sugar is completely dissolved. Allow it to simmer for about 5 minutes to thicken into a glaze.
Remove the roasted eggplant from the oven and switch the oven setting to broil.
Generously brush the eggplant with the prepared glaze, ensuring all sides are well-coated. Return it to the oven and broil for an additional 5-7 minutes, or until the glaze bubbles and caramelizes.
Remove the eggplant from the oven and let cool slightly.
Sprinkle the roasted eggplant with white sesame seeds and sliced scallions before serving. Pair it with steamed rice or sushi rice for an authentic experience.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 55.8 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
