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Eggplant Eel Unagi Sushi

Eggplant “Eel” Unagi (vegan, gluten free, refined sugar free, oil free)

  • Author: Remy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x
  • Category: main dishes
  • Method: baking, boiling
  • Diet: Vegan


5 ingredient Eggplant “Eel” Unagi, a great alternative to conventional eel with all of the flavour you love! This easy recipe is vegan, gluten free, refined sugar free and oil free.



Unagi Sauce

  • 1/2 cup gluten free soy sauce or tamari
  • 1/2 cup mirin
  • 34 tbsp coconut sugar or maple syrup (adjust to taste)

Other ingredients

  • 12 large eggplants
  • salt


  • Begin by preparing your eggplant. Cut lengthwise into 1/4″ slices and place into a colander.
  • Generously sprinkle salt over both sides of each eggplant slice, and allow to sit for 20-30 minutes, then rinse and dry with a kitchen towel.
  • Preheat the oven to 350F while you prepare your sauce.
  • To make sauce, combine all ingredients in a small saucepan and bring to a gentle simmer. Stir intermittently and allow to cook down and reduce until glossy and thickened.
  • Once sauce is prepared, coat each eggplant slice with sauce on both sides and lay flat onto a lined baking sheet. Bake for 10-12 minutes, flip and bake for another 10-12 minutes. Coat with additional sauce once removed from the oven.

Keywords: japanese, vegan, eggplant, sushi, sauce, gluten free, refined sugar free, oil free