Spitchcock Aubergine

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 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes 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