Japanese-Style Stuffed Eggplants
- 100 grams Ground beef and pork mix
- 80 grams Onion (minced)
- 4 Eggplants
- 1/4 tsp Salt (for salting the eggplant)
- 1 tbsp Plain yogurt
- 1 tbsp Mayonnaise
- 1 tbsp Panko
- 1/4 tsp each Salt and pepper
- 1/4 tsp Nutmeg
- 100 grams Grated daikon radish
- 6 Shiso leaves
- 8 tsp Soy sauce
- 1 tbsp Salt (for serving)
- Finely chop the onion.
- Steam in a silicone steamer for 2 minutes.
- Set aside to cool.
- Preheat the oven to 230C.
- Cut the eggplants in half lengthwise and scoop out the flesh.
- Finely chop the flesh, work in the salt, rinse, then drain.
- Combine the finely chopped eggplant, meat, onions, and the ingredients, and mix until it turns palish.
- Soak the eggplant skins in water to remove the bitterness.
- Lightly blot the eggplant skins with paper towels to remove excess moisture, then stuff them with the meat mixture.
- Bake in the oven for 20 minutes.
- Prepare the toppings!
- Grate the daikon radish.
- Slice the shiso leaves.
- Prepare the soy sauce.
- Once baked, transfer to a frying pan with oil, cover with a lid, and cook both sides over high heat to finish!
- Garnish with the grated daikon radish and shiso leaves and serve.
ground beef, onion, eggplants, salt, yogurt, mayonnaise, salt, nutmeg, daikon radish, leaves, soy sauce, salt
Taken from cookpad.com/us/recipes/157178-japanese-style-stuffed-eggplants (may not work)