Spitchcock Aubergine

510

Spitchcock is an eel that has been split and grilled or fried. However eel is not so easy to come by in the UK, so in its place I used Aubergine. I have been told quite a few people don’t like the texture of Aubergine (Egg Plant) however if you cook it like this, it has more of a meaty texture. It’s also very very delicious!

Spitchcock Aubergine

This recipe requires a little pre-preparation simply by cooking your rice, 2 cups of rice is perfect for two people. I would highly recommend using a rice cooker. Once cooked the Aubergine takes on an almost meaty texture and with sauce is a great substitute for eel.
Servings 2 servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 1 Large Aubergine (Egg Plant) around 360g
  • 300 300g Minced Pork Meat
  • 2 2 Cups of cooked rice
  • 1 1 Tsp Oil

Sauce

  • 1.5 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce (for colour)
  • 2 tbsp Mirin
  • 2 tbsp Sake / Rice Wine / White Wine
  • 1 tbsp Sugar
  • 1 tsp Ginger Paste

topping

  • 1 Green Onion (thinly sliced)
  • 2 Poached Eggs

Instructions

Sauce

  • Put all the sauce ingredients into a small bowl and mix well.

Spitchcock Aubergine

  • Remove the Aubergine skin.
  • Bring a pan of water to the boil and carefully add the Aubergine. Cook for approx 7 minutes or until it becomes soft. (Cooking time varies depending on the size of Aubergine) You can cut it in half to make it easier to cook.
  • Once soft remove from the water and drain. Leave to cool, then lengthways make 5 slits, do not slice all the way through. And open the Aubergine to make it bigger.
  • In a frying pan over a medium heat add the oil and the Aubergine. Cook until the Aubergine takes on some colour. Using tongs lift and check to see the underside. Once done, turn over.
  • Move the Aubergine to the side and add the mince pork to the pan.
  • Fry the pork until cooked.
  • Put the sauce you mixed earlier into the pan. Mix through the minced pork and cook for 1 minute. Then turn the Aubergine over and cook for a further minute or two. Make sure the sauce has covered the Aubergine, it should be a glossy deep brown colour.
  • Divide the cooked rice between the bowls, add the mince pork.
  • Place the Aubergine over the mince pork and rice, then add your toppings. Enjoy!

Notes

  • Cooking the Aubergine can also be done by slicing it in half (lengthways) put on a plate, cover with plastic wrap and pop in the Microwave for 3 minutes.
  • Course: Main
    Cuisine: Japanese
    Keyword: aubergine, mock eel

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