Japanese-Style Stuffed Eggplants Recipe

Name: Japanese-Style Stuffed Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Finely chop the onion.
2
Steam in a silicone steamer for 2 minutes.
3
Set aside to cool.
4
Preheat the oven to 230C.
5
Cut the eggplants in half lengthwise and scoop out the flesh.
6
Finely chop the flesh, work in the salt, rinse, then drain.
7
Combine the finely chopped eggplant, meat, onions, and the ingredients, and mix until it turns palish.
8
Soak the eggplant skins in water to remove the bitterness.
9
Lightly blot the eggplant skins with paper towels to remove excess moisture, then stuff them with the meat mixture.
10
Bake in the oven for 20 minutes.
11
Prepare the toppings!
12
Grate the daikon radish.
13
Slice the shiso leaves.
14
Prepare the soy sauce.
15
Once baked, transfer to a frying pan with oil, cover with a lid, and cook both sides over high heat to finish!
16
Garnish with the grated daikon radish and shiso leaves and serve.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 grams Ground beef and pork mix, 80 grams Onion (minced), 4 Eggplants, 1/4 tsp Salt (for salting the eggplant), and more.

Yes, Japanese-Style Stuffed Eggplants falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-Style Stuffed Eggplants

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