Ingredients
- Makes 2 serves
- INGREDIENTS FOR GLAZED EGGPLANT “EEL” AND SESAME DRESSING:
- 1 Lebanese eggplant (approx 150g)
- 1 tbsp Obento Mirin
- 1 tbsp Obento Cooking Sake
- 1 tbsp Obento Sushi and Sashimi Soy Sauce
- 1 tbsp sugar
- ½ tsp hondashi powder
- 2 tsp toasted sesame seeds
- INGREDIENTS FOR CUCUMBER SALAD:
- 1 Lebanese cucumber
- 1 tsp Obento Rice Wine Vinegar
- 2 tsp salt
- 1 tbsp sugar
- 1 tsp hot English mustard
- Shichimi Togarashi, to garnish (optional, but delicious!)
- TO ASSEMBLE GREEN TEA RICE:
- 4 pieces toasted Obento Yaki Nori for Sushi, cut to fit eggplant pieces
- 1 teapot of green tea (10 g green tea leaves in 500 ml hot water)
- 2 cups precooked short grain rice (reheated in microwave for 90 seconds)
- 1 spring onion, 5 cm lengths white part finely shredded lengthwise, green part finely sliced
- Ground white pepper
- Toasted sesame seeds, to garnish
Method
- Trim eggplant, then cut eggplant in half lengthwise, then in half crosswise (4 pieces). Make an incision down the middle of the cut side of each eggplant piece - do not cut all the way through. Then cut shallow slits crosswise across (about 8 mm apart) all the way down the cut side. It should look a bit like a piece of eel.
- Spray the airfryer basket with oil. Place eggplant pieces cut side up in airfryer basket. Spray generously with oil (approx 1 tsp per piece), getting oil into all the cuts. Fry 180°C for 5 minutes. Meanwhile, make the Cucumber Salad.
- To make the Cucumber Salad, cut cucumber in half lengthwise, then slice each half diagonally into half-moons. Place in ziplock bag with the rest of the Cucumber Salad ingredients (except the shichimi togorashi), massage gently. Place in fridge for at least 10 minutes.
- Once the airfryer has finished, turn the eggplant over, spray again and cook a further 5 minutes. Meanwhile make the Eggplant Glaze and the Sesame Dressing.
- To make the Eggplant Glaze and the Sesame Dressing, mix together the mirin, sake, soy sauce, sugar and hondashi. Stir well to combine. This is the Eggplant Glaze. In a mortar and pestle, grind the toasted sesame seeds to form a paste, then stir in 1 tablespoon of the Eggplant Glaze to make the Sesame Dressing. Set the Dressing aside.
- Once the airfryer has finished, remove eggplant pieces and place in a metal pan cut side up. Spoon Eggplant Glaze over eggplant and airfry a further 8 minutes, stopping halfway to spoon over glaze again.
- Meanwhile, make the pot of green tea and leave to infuse. Microwave/reheat the cooked rice. Place the cooked rice, shredded spring onion and shredded Nori in two bowls. Drizzle the Sesame Dressing over the rice. Drain and rinse the pickled cucumber, place on a separate side dish and sprinkle over the Shichimi Togarashi, if using.
- Once cooked, the eggplant should be very soft with a lovely sheen. There should be very little liquid left in the pan. If necessary, cook a further two minutes.
- Place a piece of toasted Nori under each piece of eggplant to make it look and taste like fish skin, then place two pieces of eggplant on top of the rice. Pour over the strained warm tea (approx ½ -1 cup per bowl). Top with white pepper, sliced green onions and sesame seeds. Serve with the Cucumber Salad.
Product used in recipe
- Obento - Yaki Nori For Sushi
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Rice Wine Vinegar
