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.
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!
