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
Provided by Jaden
Number Of Ingredients 8
Steps:
- 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.
STUFFED MISO EGGPLANT
Chopped walnuts replace the ground meat in this recipe inspired by Steamy Kitchen's Stuffed Miso Eggplant. A fresh tomato-basil salad and a drizzle of miso dressing take it over the top.
Provided by Oh My Veggies
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice each eggplant in half lengthwise, starting at the stem. Use a spoon to scoop out the inside of the eggplant, leaving a little less than 1/4 inch of the flesh around the edges. Coarsely chop the flesh you scooped out, then place it in a large bowl. Transfer the eggplant shells to the baking sheet.
- Preheat a large frying pan over medium-high heat. While the pan is heating, add the chopped onion and garlic to the mixing bowl and stir to combine with the eggplant. Swirl the oil into the preheated pan and add the eggplant mixture. Sauté for 3 minutes, then add the walnuts and cook for one minute more. Stir in the miso, tamari, and mirin and allow to cook for another minute.
- Fill the eggplant shells with the eggplant-walnut mixture, dividing evenly between the shells. Bake for 20-25 minutes, until the eggplant shell is tender and cooked through.
- While the eggplant is in the oven, prepare the miso dressing and tomato salad. In a small bowl combine the honey, miso, rice vinegar, and mustard. Whisk until combined; set aside.
- In a medium bowl, toss together the tomatoes, basil, green onions, and salt. Set aside.
- Top each eggplant with a quarter of the salad mixture and drizzle the miso dressing over the top.
Nutrition Facts : ServingSize 1 eggplant half, Calories 257 kcal, Sugar 18 g, Sodium 884 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 29 g, Fiber 6 g, Protein 6 g, UnsaturatedFat 12 g
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