Ingredients

The following ingredients have 4 Servings
  • 2 Asian eggplants (or 1 large globe eggplant)
  • 1 tablespoon cooking oil
  • 1/2 pound lean ground beef (or ground chicken/ground turkey)
  • 1/2 onion, diced
  • 1 clove garlic, finely minced
  • sprig of fresh basil
  • 2 tablespoons Miso & Easy
  • 1 tablespoon regular miso paste + 1/2 teaspoon mirin

Instruction

  • Preheat the oven to 375F. Slice each eggplant in half, lengthwise. Use a teaspoon to scoop out the insides of the eggplant. Set aside the eggplant "boats" and put the insides of the eggplant into a large bowl.
  • To the same a large bowl, combine the onion, garlic and ground beef. Heat a large frying pan over medium high heat. When hot, swirl in the cooking oil. Add in the contents of the bowl and saute for 5 minutes or until the beef is no longer pink. Add in the miso paste and cook an additional minute.
  • Set the eggplant halves on a baking sheet. Spoon the ground beef mixture into each eggplant half. Roast for 20 minutes, or until the eggplant is cooked through. Top with minced basil and serve.