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<
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.
Tried this recipe?Let us know how it was!