Japanese Eggplant Ground Beef Recipes

The spices in this season the ground beef nicely and give it a warmth of flavor says kim s cooking now.

Japanese eggplant ground beef recipes. Add water to the pot. Turn down the heat to medium and cook until vegetables are tender about 5 minutes. Step 4 stir eggplant into ground beef mixture. Known as agebitashi the unique japanese cooking method presents eggplant in a new light.

Add salt and pepper to taste. Place the beef in the pan breaking up pieces and cook until the moisture has evaporated and beef is browned about 10. Quick and easy to prepare as well. I followed this recipe closely and it paid off kennedy.

Heat vegetable oil in a large skillet. Soy sauce sake ginger brown sugar japanese eggplant cherry tomatoes and 2 more japanese miso eggplant the mom 100 cookbook minced fresh ginger miso paste freshly ground pepper vegetable oil and 6 more. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. This traditional south asian dish features ground beef masala curry and peas.

Heat oil ginger and garlic in a large pot. Drain off excess fat. We served this over jasmine rice with naan bread on the side. In this recipe the quality of the eggplant is accentuated by deep frying and then soaked in a light savory broth.

Cover and cook until almost tender. Add eggplants to the saucepan and continue to cook for additional 5 minutes stirring. Cook and stir until eggplant is tender about 5 minutes. Cook ground beef onion and garlic with oil in a saucepan until beef is browned.

I made this for dinner this evening. Drain off excess fat. Finally add cubed eggplant and stir. Brown ground beef in skillet.

Add water and bring to a boil. Soak them in water for 4 to 5 minutes to remove the bitterness. Add the sauce mix and garam masala stir until fully melted. Heat the oil in a cast iron pan or heavy bottomed pan over medium high heat.

Add meat and cook until browned then add onion and carrot if using and cook until soft. Cut them into 3cm thick round pieces. Cut off the calyxes and peel the eggplants lengthwise in a striped pattern. Cook and stir ground beef onion and garlic in hot oil until the beef is completely browned and no large chunks remain 7 to 10 minutes.

Arrange half of the drained eggplant slices in a 13x9x2 inch baking dish.