Stuffed Eggplant with Miso
- 1 large round eggplant
- 1 teaspoon salt or vinegar (for soaking eggplant shell)
- 1 pound lean ground pork
- 1 tablespoon sugar
- 3 tablespoons white miso (soybean paste)
- 1 teaspoon grated ginger
- 1/8 teaspoon salt
Stuffed Eggplant with Miso
Featured in the Honolulu Star-Advertiser on August 31, 2011.
Ingredients:
Directions:
- Cut eggplant in half lengthwise.
- Scoop out pulp leaving about ¼-inch for shell.
- Dice pulp and set aside.
- In a bowl, soak eggplant for a few minutes in water to prevent browning, changing water several times.
- Add 1 teaspoon salt or vinegar for last soaking; drain and set aside.
- Mix remaining ingredients and add diced eggplant pulp.
- Stuff eggplant shell with pork mixture.
- Place eggplant on a microwavable dish with stuffing side up.
- Cover and microwave on MEDIUM-HIGH for about 15 to 20 minutes or until pork is cooked.
- Let stand covered for 5 minutes before serving.
Makes 4 servings.
Approximate Nutrient Analysis per serving (based on rinsing with salt):
300 calories, 16 g fat, 6 g saturated fat, 80 mg cholesterol, greater than 1000 mg sodium, 16 g carbohydrate, 7 g fiber, 9 g sugar, 25 g protein
