Vegan BBQ Eel Poke Bowl | Eggplant Unagi

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This recipe makes one serving.

Bowl Ingredients:

• 1 cup chopped eggplant

• ½ cup edamame, frozen

• ¼ of a medium avocado

• ¼ cup jasmine rice, cooked

• Dried seaweed flakes

• 1 tbsp pine nuts

• 1 tbsp green onions

Unagi Sauce

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp rice vinegar

• 1 tbsp dark brown sugar

Eggplant Unagi:

1. Chop eggplant into bite-sized chunks.

2. In a non-stick pan, over medium heat.

3. Add the eggplant and saute until the eggplant is soft tender. Season with salt and pepper.

4. Once tender, thoroughly coat the eggplant with the unagi sauce.

*note: be sure not to overcook to prevent the eggplant from getting soggy

Unagi Sauce:

1. Add all of the ingredients to a bowl and thoroughly combine.

Assembly:

1. Add the rice to the bottom of your bowl.

2. Top the rice with the eggplant unagi, edamame, and sliced avocado.

3. Garnish the bowl with dried seaweed flakes, pine nuts, and green onions.