A superb recipe using seasonal eggplant, so delicious there's even a saying, "Don't let your wife eat autumn eggplant." Despite being easy to make with a microwave and toaster oven, you'll experience a restaurant-level taste with eggplant absorbing plenty of rich meat juices. A simple yet deeply flavorful dish.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 (260g)
- Ground pork 180g
- Panko breadcrumbs 3½ tbsp
- Water 2 tbsp
- Grated garlic 10g
Seasonings
- Consommé powder 1½ tsp
- Salt and pepper to taste
- Black pepper to taste
- Curry powder ⅓ tsp
- Parsley to taste
- Olive oil to taste
Steps
- Wrap each eggplant individually with plastic wrap.
- Microwave the wrapped eggplants (600W) for 4 minutes.
- Let the heated eggplants cool down until they are warm enough to handle.
- Once cooled, make an incision in each eggplant with a knife (be careful not to cut all the way through).
- In a bowl, add 180g ground pork, 1½ tsp consommé powder, 3½ tbsp panko breadcrumbs, 2 tbsp water, salt and pepper to taste, 10g grated garlic, black pepper to taste, and ⅓ tsp curry powder.
- Knead and mix everything well until sticky. [Pro Tip!] Mixing well will give it a fluffy texture, similar to a hamburger patty.
- Arrange the incised eggplants on a baking tray lined with parchment paper.
- Divide the kneaded meat mixture into three equal portions and stuff them into each eggplant.
- Place the stuffed eggplants in a toaster oven and bake at 250°C for 15 minutes.
- Once baked, crush and sprinkle black pepper to taste over the stuffed eggplants, drizzle with olive oil to taste if desired, and scatter with parsley to taste.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。