Stuffed Eggplant (なすの肉詰め)

Eggplants don’t have strong tastes themselves. But once cooked with meat, they soak its broth well and become very tasty. They are excellent supporting actors!


(for 3 servings)

  • Eggplant: 3
  • Minced meat (pork or chicken): 150 g
  • Onion (chopped): 50 g
  • Tofu: 25 g
  • Grated garlic: 1 tsp
  • Dashi powder (if any, otherwise chicken soup powder): 1.5 tsp
  • Black pepper: adjust to taste
  • All-purpose flour: for dusting
  • Oil: for frying
  • Soy sauce: adjust for taste (Optional)


  1. Cut tips off of eggplants and hollow out them with a spoon. Shift all-purpose flour inside the eggplants.
  2. Chop the eggplant pulp into small pieces. Add 2 dashes of salt and rub well. When the excess water releases, drain it thoroughly.
  3. Put minced meat and Tofu in a bowl and knead well. Add chopped onion and eggplant pulp to the bowl and mix them well.
  4. Stuff the eggplant with the fillings.
  5. Heat the oil in a frying pan and grill the eggplants the filling side until they become golden brown over medium-high heat. Remove the excess liquid and flip them over. Add some oil and fry them.
  6. Serve on a plate and dress soy sauce for your taste. Now your stuffed eggplants are ready!

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