Recipe of Eric Ripert Japanese-Style Stuffed Eggplants

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, japanese-style stuffed eggplants. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese-Style Stuffed Eggplants is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Japanese-Style Stuffed Eggplants is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook japanese-style stuffed eggplants using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Japanese-Style Stuffed Eggplants:

1. Take 100 grams Ground beef and pork mix
2. Take 80 grams Onion (minced)
3. Take 4 Eggplants
4. Make ready 1/4 tsp ※Salt (for salting the eggplant)
5. Make ready 1 tbsp ●Plain yogurt
6. Prepare 1 tbsp ●Mayonnaise
7. Get 1 tbsp ●Panko
8. Make ready 1/4 tsp each ●Salt and pepper
9. Get 1/4 tsp ●Nutmeg
10. Make ready 100 grams ☆Grated daikon radish
11. Make ready 6 ☆Shiso leaves
12. Prepare 8 tsp ☆Soy sauce
13. Make ready 1 tbsp ※Salt (for serving)

Instructions to make Japanese-Style Stuffed Eggplants:

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.

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