Saturday, July 14, 2012

Stuffed Eggplant


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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.


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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.



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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.


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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.


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I like garlic, so I heated 1 tablespoon of vegetables with 2 cloves of sliced garlic. Yummmm.


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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.


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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.


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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!

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