Eggplant gratin
Persons
4
Ingredients
- 2 large eggplant (370g x 2) - cut into half lengthwise
- 2 garlic cloves - finely chopped
- 1 onion - finely chopped
- 350g ground beef
- - Ingredient A -
- 1/2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- - Ingredient B -
- 1 tsp katakuriko / potato starch
- 1 tbsp water
- Grated cheese - as much as you like
Instructions
- 1. Scoop the middle of the eggplant out leaving about 1 cm around the sides. Chop the scooped out eggplant and set aside.
- 2. In a frying pan, heat the oil and fry the garlic until fragrant. Add onion and stir, add ground beef and stir. Add the scooped out eggplant and cook for a few mins. Cover and simmer for about 5 to 10 mins.
- 3. Un-cover and add all the ingredient A and cook more for about 2 to 3 mins.
- 4. Dissolve katakuriko in water (B), and pour over the beef mixture and thicken soup. Pre-heat the oven to 190 C degree.
- 5. Place the eggplant shells sides up on the oven tray, fill them with the filling evenly among the shells. Sprinkle with cheese on top.
- 6. Bake for 25 to 30 minutes. Remove from the oven and serve hot.
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