Vegan Roasted Eel

Experience the bold, umami-packed flavors of Vegan Roasted Eel, a plant-based twist on a traditional delicacy that’s perfect for adventurous eaters and sushi lovers alike. This innovative recipe transforms tender roasted eggplant into a savory masterpiece by marinating it in a rich blend of soy sauce, mirin, maple syrup, and ginger, then topping it with crispy nori seaweed for a taste and texture that mimics eel. With a caramelized finish and a garnish of fresh green onions and sesame seeds, this vegan eel is as visually stunning as it is delicious. Serve it as an appetizer, over rice, or even rolled into sushi for a unique and satisfying dining experience. Ready in just an hour, this recipe is a must-try for anyone craving bold, Asian-inspired plant-based cuisine.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 nori seaweed sheets
• 2 tablespoons olive oil
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel the eggplants and slice them lengthwise into 1/2-inch thick slices. You should get about 4-5 slices per eggplant.

Step 3

In a small bowl, whisk together the soy sauce, mirin, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic to form the marinade.

Step 4

Brush both sides of each eggplant slice with olive oil and lay them on the prepared baking sheet.

Step 5

Roast the eggplant slices in the oven for 20 minutes. Flip them halfway through the cooking time to ensure even roasting.

Step 6

While the eggplant is roasting, cut the nori sheets into strips that can cover the surface of one side of the eggplant slices.

Step 7

After the eggplants are done roasting, take them out of the oven and brush generously with the prepared marinade. Press a strip of nori onto the top of each slice, allowing it to absorb some of the marinade.

Step 8

Return the eggplant slices to the oven and roast for another 10-15 minutes until the eggplants are caramelized and tender, and the nori appears crisp.

Step 9

Remove the eggplant slices from the oven and let them cool for a few minutes.

Step 10

Garnish with chopped green onions and sesame seeds before serving.

Step 11

Serve as an appetizer, or as a component in sushi rolls for a unique, vegan sushi experience.

Nutrition Facts

Serving size	(1117.9g)

Amount per serving	% Daily Value*
Calories	1014.6

Total Fat 63.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 16.5g
Cholesterol 0mg	0%
Sodium 1830.3mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 35.3g	0%
Total Sugars 71.2g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 145.6mg	0%
Iron 5.1mg	0%
Potassium 2785.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 7.2%

Carbs: 39.6%