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
Cook Time 30 minutes
Total Time 40 minutes


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


  • 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


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



  • 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!


  • 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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