Steamed Eggplant with Minced Meat
Deep-flavor using a microwave oven
15 minutes+
237kcal
0.5g
- Nutrition facts are for one serving.
- Time to heat in a microwave oven is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Remove stems from the eggplants and cut in half lengthwise. Score a crisscross pattern into the peels and then cut each in half.
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Mince up the negi, ginger and garlic.
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Place the ground meat, (2) and (A) into a bowl and combine together.
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Place (1) into a lidded heat-safe container, coat with the sesame oil and then pile into the center. Arrange (3) on either side and heat lidded in a microwave oven (600 W) for 7 minutes.
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Serve on a plate sprinkled with diagonally cut green onions if available.
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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