For quite some time I had a real hankering for the flavours of East Asia but my local restaurants and take-away's don't really offer anything vegan.

So, in desperation I decided to make my own.

Unagi in Japan is Eel and in this the Aubergine is there to mimic that (in appearance anyway, I don't imagine texture wise it's the same and I quite frankly never want to find out).

This was really delicious and didn't last long on the plate at all. 

Serve with rice as it soaks up the really tasty sauce that coats this one.

Serves 2

Special Equipment - Casserole Pot

Ingredients:

2 medium-sized aubergine  

UNAGI SAUCE 

Spray oil

200g chestnut mushrooms, quartered

60 ml soy sauce 

2 tbsp mirin 

2 tbsp sake or rice wine vinegar

20g demerara sugar, or to taste 

½ tsp grated fresh ginger 

TO SERVE 

Short Grain Rice

Sesame seeds 

Chinese Five Spice 

Chopped spring onions

Instructions:

Prepare the Aubergine: 

Using a fork, punch holes around each aubergine eight to ten times. Place the aubergines in a microwave-safe bowl. 

Sprinkle some water on the aubergines and cover them with a microwave-safe lid. Microwave on high for 4 minutes, or until the aubergines are tender, wrinkly and cooked through. 

While the aubergine are cooking in the microwave, prepare the sauce:

Heat the casserole pot over a medium heat and spray with oil.

Add the mushrooms and fry for 5 mins until beginning to soften.

Add all of the sauce ingredients and simmer, stirring constantly, for 5 minutes, or until the sugar has dissolved. 

Once the sauce thickens slightly, lower the heat. 

Feel free to adjust the seasonings based on your taste. 

Slice the cooked aubergine in half length ways and then into 2cm slices. 

Place the pieces of aubergine, skin side down, in the pot. 

Baste with the sauce and cook over medium heat for 4 to 5 minutes, or until the aubergine absorb the sauce. 

Turn off the heat and serve over steamed short-grain rice. 

Garnish with sesame seeds, a sprinkle of Chinese Five Spice and spring onions.