Unagi Kabayaki with Aubergine Puree and Scrambled Eggs

Unagi Kabayaki with Aubergine Puree and Scrambled Eggs 

Ingredients:  

Unagi Kabayaki marinated eel fillet - 1 sachet 255g per 2 persons 

Scrambled egg portion per person

Eggplant puree:

1 small Aubergine (about 275g)

2 cloves garlic, chopped

2 Tablespoons plain yoghurt (or dairy free alternative)

1 Tablespoons lemon juice

Instructions: 

Place aubergine on an oven tray and roast at 200 C for 30 minutes or until very soft. Cool, then remove skin.

Puree aubergine in food processor with garlic, yoghurt and lemon juice until smooth, then season to taste.

Wrap eel fillet in foil and oven roast at 250 C for 15 minutes.

Prepare scrambled egg.

To serve: 

Slice eel and serve on aubergine puree with scrambled eggs. Season to taste.

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