I got a nice surprise in yesterday’s mail – a copy of Where Women Cook: The Heart & Soul of Cooking published by the lovely, lovely Jo Packham. It’s a quarterly magazine sold at retail stores (most bookstores and I think I saw it at Costco and Target too), featuring women passionate about food, their kitchens and their stories.
This month’s cover also features another friend of mine – Robin from Southern Fried Fitness. You’ll love her style – 80% healthy, 20% indulgent and 100% Southern. This woman is just pure good energy!
The magazine features photos from our property and my two boys. That week, I had made a stupid deal with my kids, which resulted in letting them SHAVE THEIR HEADS. Unfortunately, I had totally forgotten about the scheduled shoot. The boys wanted the photographer to shoot them holding our hens.
So great. We look like food blogging, skinhead chicken farmers! LOL At least the kids were wearing shirts and shoes.
Also in the magazine is one of the very last photos taken of Papa, Scott’s dad who passed away a few weeks ago. Mimi and Papa were visiting from Buffalo when the photoshoot took place, so naturally they were part of our story and shoot. He was smiling sweetly at Mimi, with a drink in his hand — just like I want to remember him.
There’s a shot of my garden too – just when we started it in February. We had planted corn from seed – most of the seedlings were 4″ tall except for ONE. The seedling in the middle of the plot shot up past its brothers and sisters to 2 feet. They’re all the same variety, from the same seed envelope. Some mutant corn!
It’s fun to see pics of my garden when we first planted and realize that the little eggplant seeds that we spread out turned into 4 monster plants with more eggplant than any family should have (the secret is our awesome 3-day compost!) I can’t give enough away – I’ve been stuffing them in the pockets of my friends when I give them hugs. Makes for funny looks from other people, especially given the shape of the Asian eggplant!
So our recipe this week that I’ve developed this recipe for my client, Miso & Easy, is Stuffed Miso Eggplant. My girlfriend Kelly’s mom (her name is Sandy) used to cook her eggplant this way (well, without the miso) and when Kelly came over last Monday, we made this in honor of Sandy.
The eggplant is hollowed out – and the eggplant innards (ugh, I hate that word to describe food) flesh (that word is yuck too) 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
Ingredients
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Wow! Very delicious and easy recipe.
Hello, I am currently in the Philippines researching local ingredients and cuisine and noticed this eggplant is in abundance here. Was wondering what would be a good way of making it and this recipe sounds amazing! Will definitely try soon. Thank you!
Wow!, very nice recipe.
I love eggplant especially stuffed, greeek style.
I tried a vegetarian version with fusili pasta, using white eggplant.
I tried this recipe yesterday and it was very delicious. I used ground pork instead of beef, green onions and chives in place of the onion.
My goodness Jaden!! First off I love the blending of flavors for this meal! Your step by step photos are perfect! The directions are crystal clear! Good move on the Japanese eggplant! WOW!! You’re the best Jaden!!
Russell from sensible-nutrition.com
Yummy! These look great and making my mouth salivate. I’m definitely going to be making these next time I buy some eggplants. I’m still waiting on my Japanese egg plants to grow in my back yard. It wont be ready for at least another month.
I love Japanese eggplant, and make the long drive to the Asian grocery every week to get some. This is a terrific way to serve it. I must try it! Thanks for sharing the recipe, Jaden!
Oh my! Lovin’ this stuffed eggplant recipe 😀 Mmm Mmm Miso.
Okay so this is brilliant. I knew eggplant had a good use. I mean other than deep frying.
I love this post so much I’m featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It’s a pleasure following your creations… Thanks that you’ve shared.
Optical Mail Order
wow, that sounds so delicious! eggplant and miso! mmM! and such a beautiful dish too! thanks for sharing!
I’m still warming up to eggplant but I think I’d like this very much. I need to find this miso sauce substance…
Those look fabulous! I have stuffed squash and peppers, but never eggplant. I love Asian eggplant, and will have to try this soon. I like to use a melon baller to scoop out the insides.
Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I’m featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It’s a pleasure following your creations…
This looks so good!! Congrats on being in the magazine & how nice that they got a photograph of Scott’s Dad. Huge hugs to you guys.
Thank you for sharing this recipe
I love miso and I love eggplant, so miso stuffed eggplant sounds like a winner in my book. I also love that I am not the only one who struggles with what to call the “innards” when writing out a stuffed squash recipe!!
Any time you want to fill my pockets with eggplants or any other veggies – please do!! Sounds delicious – can’t wait to try it!
How could I never thought of this? This is brilliant! 😉
“Spice it Up”
What a beautiful dish! Well done.
Glad to know about the magazine. And the eggplant dish with meat stuffing sounds yummy. I am going to make a South beach diet friendly version out of it.
I also have more asian eggplant than I know what to do with this year so I am LOVING this post! I can’t wait to try it out…I’ve never stuffed eggplant before.
W-H-O-A. I’ll take 25.
WOW it’s like giving eggplant the role of peppers in stuffed peppers! Unreal. YUM.
Why can’t you just add raw ground meat after you saute the onion and garlic? If it’s in the oven for 20 minutes it should be cooked. Seems like it would be overcooked if browning the meat first.
Yeah! Another recipe using Miso & Easy- I love that product! This looks delicious, Jaden!