Stuffed Miso Eggplant
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<
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 Asian eggplants (or 1 large globe eggplant)
- 1 tbsp cooking oil
- 1/2 lb lean ground beef (or ground chicken/ground turkey)
- 1/2 onion, diced
- 1 clove garlic, finely minced
- sprig of fresh basil
- 2 tbsp Miso & Easy
- 1 tbsp regular miso paste + 1/2 teaspoon mirin
Instructions
- 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.