Stuffed Miso Eggplant

The eggplant is hollowed out – and the eggplant insides are added to the ground meat stuffing, which makes the stuffing soooo incredibly moist and juicy.

Stuffed Miso Eggplant Recipe

Recipe developed for client Miso & Easy, a company who makes miso in an easy to use bottle. You can use either Miso & Easy or regular miso paste that you can find in most grocery stores (usually sold in Asian aisle or refrigerated produce section).

Here are the ingredients that you’ll need. If you can’t find the small, skinny Asian eggplant, go ahead and use the big ol’ fat globe eggplant. Your stuffed eggplant halves will just be big ‘n fat! 🙂

You can either use Miso & Easy or regular miso paste. If you’re using regular miso paste, add 1/2 teaspoon of mirin (Japanese sweet rice wine). Substitute for mirin: 1 teaspoon white wine + 1/2 teaspoon honey

Cut each eggplant in half and using a teaspoon to hollow out. If you’re using a fat globe eggplant, use a tablespoon instead.

Just scrape slowly – but don’t discard the innards! You’ll be adding that to the ground meat mix.

In a frying pan or saute pan, cook the ground meat, onion, garlic and eggplant innards.

Add the miso (and the mirin if you’re not using Miso & Easy)

Lay the eggplant on a baking sheet.

Spoon in the filling.

Bake and top with fresh basil.

Stuffed Miso Eggplant Recipe

Lots of options in this recipe! You can use any type of ground meat you desire - ground chicken makes an excellent healthy substitute.

-Asian eggplants are long and skinny...regular globe eggplant can be substituted (just use one).

-If you don't have Miso & Easy, just use regular miso paste + 1/2 teaspoon mirin.

If you don't have mirin, substitute 1 tsp white wine + 1/2 tsp honey<

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 2 Asian eggplants (or 1 large globe eggplant)
• 1 tablespoon cooking oil
• 1/2 pound lean ground beef (or ground chicken/ground turkey)
• 1/2 onion, diced
• 1 clove garlic, finely minced
• sprig of fresh basil

Miso paste - either:

• 2 tablespoons Miso & Easy

Or

• 1 tablespoon regular miso paste + 1/2 teaspoon mirin

Instructions

 

• Preheat the oven to 375F. Slice each eggplant in half, lengthwise. Use a teaspoon to scoop out the insides of the eggplant. Set aside the eggplant "boats" and put the insides of the eggplant into a large bowl.
• To the same a large bowl, combine the onion, garlic and ground beef. Heat a large frying pan over medium high heat. When hot, swirl in the cooking oil. Add in the contents of the bowl and saute for 5 minutes or until the beef is no longer pink. Add in the miso paste and cook an additional minute.
• Set the eggplant halves on a baking sheet. Spoon the ground beef mixture into each eggplant half. Roast for 20 minutes, or until the eggplant is cooked through. Top with minced basil and serve.

Tried this recipe?Let us know how it was!