Japanese-Style Stuffed Eggplants

Name: Japanese-Style Stuffed Eggplants
Yield: 4 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

I made this from freshly picked eggplants I received from my sister.

I used10-cm long, plump eggplants.
Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan

I made this from freshly picked eggplants I received from my sister.

I used10-cm long, plump eggplants.
Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan

cookpad.japan @cookpad_jp

I made this from freshly picked eggplants I received from my sister.

I used10-cm long, plump eggplants.
Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan

I made this from freshly picked eggplants I received from my sister.

I used10-cm long, plump eggplants.
Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan

Saved

Ingredients

4 servings

100 gramsGround beef and pork mix
80 gramsOnion (minced)
4Eggplants
1/4 tsp※Salt (for salting the eggplant)
1 tbsp●Plain yogurt
1 tbsp●Mayonnaise
1 tbsp●Panko
1/4 tspeach ●Salt and pepper
1/4 tsp●Nutmeg
100 grams☆Grated daikon radish
6☆Shiso leaves
8 tsp☆Soy sauce
1 tbsp※Salt (for serving)

Saved

Steps

1

Finely chop the onion. Steam in a silicone steamer for 2 minutes. Set aside to cool.
2

Preheat the oven to 230°C.
3

Cut the eggplants in half lengthwise and scoop out the flesh. Finely chop the flesh, work in the salt, rinse, then drain.
4

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.
5

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.
6

Prepare the ☆ toppings! Grate the daikon radish. Slice the shiso leaves. Prepare the soy sauce.
7

Once baked, transfer to a frying pan with oil, cover with a lid, and cook both sides over high heat to finish!
8

Garnish with the grated daikon radish and shiso leaves and serve.