Stuffed Miso Eggplant

Marukome Recipe for stuffed miso eggplant

  • 10 min Prep / 30 min Cook
  • 4 Servings


  • 2 Japanese eggplant (or 1 large globe eggplant)
  • 1 tbsp. cooking oil
  • 1/2 lb. lean ground beef (or ground chicken/ground turkey)
  • 1/2 onion, diced
  • 1 clove garlic, finely minced
  • 2 tbsp. Miso & Easy (or 1 heaping tbsp. regular miso paste + 1/2 tsp. mirin)
  • sprig of fresh basil


Step One

Preheat the oven to 375ªF. Cut each eggplant in half lengthwise and use a small spoon to hollow out the eggplant. Just scrape slowly…but keep what you hollow out! You’ll add that to the ground meat mixture.

Step Two

To the same a large bowl, combine the onion, garlic and ground beef. Heat a large frying pan over medium high heat. When hot, swirl in the cooking oil. Add in the contents of the bowl and saute for 5 minutes or until the beef is no longer pink. Add in the miso paste and cook an additional minute.

Step Three

Set the eggplant halves on a baking sheet. Spoon the ground beef mixture into each eggplant half. Roast for 20 minutes, or until the eggplant is cooked through. Top with minced basil and serve.

Our Miso Recommendations for Stuffed Miso Eggplant

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