Eggplant, Ground Beef Make a One-Dish Meal With a Japanese Flavor
“This is a recipe that I learned from a Japanese friend in Japan when I was living there,” Lynn Thompson writes. “Everyone that has tasted this one-dish dinner has enjoyed it.”
1 pound ground beef
1 medium eggplant, diced
3 tablespoons miso paste
1/2 cup warm water
3 tablespoons honey
1 tablespoon ground chili paste or crushed dried chiles
2 tablespoons vinegar
1/2 small bunch green onions, chopped
Soy sauce, optional
Brown ground beef in skillet. Drain off excess fat. Stir in eggplant. Add salt and pepper to taste. Cover and cook until almost tender.
Mix miso paste with warm water. Add to eggplant. Stir in honey and chili. Add vinegar and simmer gently 10 to 15 minutes, stirring frequently. Stir in green onions. Adjust salt and pepper or add soy sauce to taste. Makes 4 to 6 servings.
The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.