Autumn Eggplant with Ground Meat Sauce

Name: Autumn Eggplant with Ground Meat Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 Eggplant (slim Japanese type); 60 grams Ground meat; 1 tbsp Minced ginger; 1/2 tsp Japanese dashi powder; 150 ml Water; 1 tbsp Sugar; 1 tbsp Soy sauce; 1 tbsp Katakuriko slurry

cookpad.japan @cookpad_jp

There is a proverb in Japan, which says that daughter-in-laws shouldn't be eat autumn eggplants because they are so delicious. Some say it means eggplants are wasted on them, others say it's because eggplants chill the body, which means it's difficult to get pregnant. I still eat them anyway since they're so delicious. Plus, they're healthy too!

If you want a low-calorie option, you could reduce the amount of sugar or use ground chicken instead of pork. For 2 servings. Recipe by cohare102

cookpad.japan @cookpad_jp

If you want a low-calorie option, you could reduce the amount of sugar or use ground chicken instead of pork. For 2 servings. Recipe by cohare102

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Ingredients

2 servings

1Eggplant (slim Japanese type)
60 gramsGround meat
1 tbspMinced ginger
1/2 tspJapanese dashi powder
150 mlWater
1 tbspSugar
1 tbspSoy sauce
1 tbspKatakuriko slurry

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Steps

1

Peel and roughly chop the eggplant, then soak the pieces in water.
2

Microwave for 3-3 1/2 minutes at 600 W.
3

Put the ginger and ground meat in a pan and cook slowly until it's cooked through.
4

Add the eggplant to the pan, then follow with the water, dashi powder, sugar, and soy sauce. Simmer until soft.
5

When the eggplant has softened, thicken with katakuriko.