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Stuffed Miso Eggplant


Servings: 4      Prep Time: 10 minutes      Cook Time: 30 minutes

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


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]


1. 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.

2. 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.

3. 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.