Japanese-Style Stuffed Eggplants

Japanese-Style Stuffed Eggplants

The flesh of the eggplants are combined with meat to make hamburger-like stuffing! The grated daikon radish makes it so refreshing. 1 serving is 146 kcals.

Ingredients: 4 servings

Ground beef and pork mix
100 g
Onion (minced)
80 g
4 (small)
※Salt (for salting the eggplant)
1/4 teaspoon
●Plain yogurt
1 tablespoon
1 tablespoon
1 tablespoon
●Salt and pepper
1/4 teaspoon each
1/4 teaspoon
☆Grated daikon radish
100 g
☆Shiso leaves
☆Soy sauce
8 teaspoons
※Salt (for serving)
1 tablespoon


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.

Story Behind this Recipe

I made this from freshly picked eggplants I received from my sister.