Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/2 cup shiokara (fermented seafood paste)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving about 1/2 inch of flesh on the skin.
3. Chop the eggplant flesh and mix it with shiokara, green onions, cilantro, soy sauce, mirin, sake, vegetable oil, salt, and pepper in a mixing bowl.
4. Stuff the eggplant skins with the mixture and place them on a baking sheet.
5. Bake the eggplants in the oven for 25-30 minutes or until the eggplants are tender and the stuffing is golden brown.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Sodium: 500mg
Substitutions for ingredients:
- Shiokara can be substituted with miso paste or anchovy paste.
- Green onions can be substituted with chives or shallots.
- Cilantro can be substituted with parsley or basil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add diced tofu or cooked ground meat to the stuffing mixture for extra protein.
- Top the stuffed eggplants with grated cheese before baking for a cheesy twist.
- Add diced tomatoes or bell peppers to the stuffing mixture for extra flavor and color.
Tips and tricks:
- Make sure to leave about 1/2 inch of flesh on the eggplant skins to prevent them from collapsing during baking.
- Use a spoon to scoop out the eggplant flesh to avoid damaging the skins.
- Adjust the seasoning to your taste preference.
- Serve the stuffed eggplants with a side of steamed rice or quinoa for a complete meal.
Storage instructions:
Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed eggplants in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a platter garnished with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, quinoa, or a side salad
Suggested side dishes:
Steamed rice, quinoa, or a side salad
Troubleshooting advice:
- If the eggplant skins collapse during baking, try leaving more flesh on the skins next time or use a smaller eggplant variety.
- If the stuffing is too dry, add a tablespoon of water or vegetable broth to the mixture.
Food safety advice:
- Make sure to wash the eggplants thoroughly before cutting and cooking.
- Store any leftover stuffed eggplants in the refrigerator and consume within 3 days.
Food history:
Shiokara is a traditional Japanese dish made from fermented seafood, typically squid or fish. It is often served as a condiment or appetizer.
Flavor profiles:
Savory, salty, umami
Serving suggestions:
Serve the stuffed eggplants as an appetizer or a main dish.
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Region: Japanese