I saw this Stuffed Miso Eggplant recipe over at Steamy Kitchen and decided that it was easy enough for me to make. In fact, it was so easy that I made it twice now.
Since there is only one of me to feed, I only used 1 eggplant. Chinese eggplant. The steps are pretty simple:
0. Preheat oven to 375 degrees F.
1. Slice eggplant lengthwise.
2. Use a spoon to scoop out eggplant innards.
3. Save eggplant innards.
To make the eggplant innards less lonely and more colorful, I diced 1/4 of a medium onion and 1/2 of a red bell pepper.
For 1 eggplant, I used about 1/3 lb of ground pork. The seasoning? Just 1 teaspoon of fish sauce and a bunch of ground black pepper.
I like garlic, so I heated 1 tablespoon of vegetables with 2 cloves of sliced garlic. Yummmm.
Those colorful vegetables got saute in the pan along with the garlic and 2 tablespoons of miso paste. The original recipe said to use Easy Miso or miso with mirin. I had neither, so just plain Jane miso for me.
Until the onions started to get translucent, I threw in the ground pork and stirred it around for 2 minutes. I didn't want the pork to be cooked through since it'll have to go into the oven later.
Then I stuffed the pork and vegetable mixture into the hollowed out eggplant halves. Those went into the oven for 20 minutes.
To make it pretty at the end, I sprinkled on some thinly sliced green onions instead of basil.
All in all, this dish was really good and this should mean a lot because I don't even like eggplants!