Stuffed Miso Eggplant
This delicious stuffed eggplant recipe combines tender eggplant "boats" filled with a savory mixture of perfectly seasoned ground beef. Each bite is a burst of flavor that will leave your taste buds dancing with delight. A sprinkle of fresh basil adds a fragrant finish to this dish that is sure to become a family favorite.
— Constant Cookbook
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.
Cook Time
30M
Prep Time
PT10M
Yield
4
Comments
No comments found.