Aubergine ‘unagi’ sushi topping

Preparation info

  • Difficulty


  • Makes enough for


    pieces of sushi

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Use tamari instead of soy sauce.


  • 1 small aubergine (eggplant)
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon white sugar
  • 1 tablespoon dry white wine


Pierce the aubergine all over with the tip of a small knife, then grill until black and blistered, turning it every 5 minutes – this should take about 15–20 minutes.

Meanwhile, to make a glaze for the aubergine, put the soy sauce, mirin, sugar and wine in a small saucepan and bring to the boil. Simmer, uncovered, for about 5 minutes, until the glaze is thick and syrup-like. Set aside.

Preheat the oven to 180°C and lightly grease a baking tray.

When the aubergine is blackened, plunge it into a bowl of cold water and leave for a minute or so to loosen the skin.

Remove the aubergine and peel off the skin, then gently trim away the top – take care as the aubergine will be very tender and you do not want to tear it. Cut the aubergine lengthwise into eight rectangular pieces roughly the same size as the logs of sushi rice.

Place the aubergine pieces onto the baking tray and brush with a third of the glaze. Bake for 3 minutes, then remove and brush with another third of the glaze. Repeat once more, so the aubergine is glazed three times and baked for 9 minutes in total.

To assemble, place each wedge of glazed aubergine on top of a rice log. Cut thin strips of nori and wrap it around the sushi, using a dab of water to make the nori stick to itself and seal.