Japanese-Style Stuffed Eggplants

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)

Cooking Instructions

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