Time For A Quickie


Miso Eggplant

I have a weird obsession with eggplants, as you’ll probably find out (that and potatoes, but we’ll get into that another time). They’re just so tasty and I think they’re really easy to cook, too. Well, at least Japanese eggplants are. I don’t really use those gigantic eggplants a lot, so I can’t really say how easy those are to cook…

But anyway, I decided to call this dish miso eggplant and it’s not really a specific kind of Asian food… See, I don’t really follow recipes and I kind of just throw things together and hope it tastes good. Because I mean, yeah, it’s nice to know what country your food is coming from, but first and foremost, it has to be delicious. And for me, it has to be able to made within an hour at the most. This is a pretty quick and easy recipe though and shouldn’t take that long.

The recipe is below!

4 Japanese eggplants
1/2lbs.  ground turkey
A handful of shitake mushrooms (or whatever mushrooms)
4 cloves of garlic
2 stalks of green onions
2 tbsp. miso
2 tbsp. soy sauce
2 tbsp. oil

1. First things first: you want to chop up your eggplant. I recommend cutting them into quarters and then cutting them into 1-inch pieces.

2. Put the eggplant in a pan on medium heat and add the oil. Mix the eggplant around so that the oil coats all the pieces. Let it cook for a bit.

3. After a few minutes, add a little bit of water (about a quarter of a cup) and put a lid on the pan and let the eggplant steam happily for a few minutes.

4. In the meantime, chop your mushrooms, your green onions, and mince your garlic for the next step. I recommend cutting the mushrooms pretty small, so it’ll cook faster later, but hey, if you like entire shitake mushrooms hanging out in your dish, that’s up to you.
5. Don’t forget about your eggplant! Check on them once in a while until they’re soft and look kind of like this. Don’t be alarmed if the skin is a weird brown-ish color. It just does that.

6. Remove the eggplant from the pan and throw in your turkey and garlic. Brown your meat, then throw in the mushrooms and make sure everything cooks through. If you get salmonella and die, I am not going to be responsible. Once everything seems decently cooked through, throw in your seasoning (the miso and soy sauce) , add the eggplant back in, put the green onions in and done. What up.


One response to “Miso Eggplant

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: