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Eggplant Eel Unagi Veggiekins Blog

Eggplant “Eel” Unagi (vegan, gluten free)

  • Author: Remy
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x
  • 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.


Units Scale

optional garnish

  • green onions
  • sesame seeds
  • nori


  1. Begin by preparing the eggplant. Remove the skin using a veggie peeler and then slice lengthwise into 1/4″ thick planks. If you’re enjoying as donburi, you can keep your slices long, otherwise, cut planks into roughly 4-5″ long pieces to enjoy as sushi!
  2. Generously sprinkle salt over both sides of every eggplant piece and allow to sit for 15-20 minutes.  Rinse off any excess salt and pat dry with a kitchen towel.
  3. Cook both sides of your eggplant pieces in a large pan with a touch of neutral oil, just until lightly golden. Then make your sauce by combining tamari, mirin and coconut sugar and adding to the pan.
  4. On low heat, braise your eggplant in the sauce until it starts to reduce down and becomes slightly viscous.
  5. As an optional step, finish your “eel” by torching with a blowtorch.
  6. To serve, top your rice with your eggplant pieces, brush or spoon over leftover glaze from the pan and top with green onions and sesame seeds if desired.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: main dishes
  • Method: baking, boiling

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