By: Adapted from www.humblebeanblog.com.
Ginger, garlic, and miso make a mild, delicate sauce for Japanese eggplant and ground beef.
Time: Preparation 10 mins
Cooking 20 mins
Serving: 2 Servings
Ingredients
- 3.5 T sunflower
- 3 Japanese eggplant
- 1 T toasted sesame oil
- 1 clv garlic
- 3 t minced fresh ginger
- 1 scallion
- 0.25 lb ground beef
- salt
- 2 T sake
- 1 T miso
- 0.5 T mirin
- 0.5 t shoyu
Preparation
Heat the sunflower or canola oil in a medium pan over medium heat. Stir in the eggplant and increase the heat to high. Cook, stirring, until the eggplant is tender and has absorbed the oil. Transfer to a plate and set aside.
Reduce heat to low, and wipe the pan clean with a towel. Add the sesame oil, garlic, ginger, and scallion, and cook, stirring, until fragrant. Increase the heat to high, and stir in the ground beef. Season with a little salt, and cook until the beef is no longer pink. Stir in the eggplant, then the sake, miso, mirin, and shoyu. Continue to cook for 1-2 minutes, until the eggplant is heated through. Serve hot.
