Grilled eggplant stuffed with ground chicken.

 

Ingredients (for 2 servings):

150g ground chicken

[A] 1/2 teaspoon grated ginger

[A] 1/6 teaspoon salt

[A] Pepper to taste

2 eggplants

2 teaspoons all-purpose flour

2 teaspoons vegetable oil

[B] 1 tablespoon miso

[B] 1 teaspoon soy sauce

[B] 1 teaspoon sugar

Instructions:

① Place the ground chicken and [A] in a resealable bag and mix well. Cut a small hole in the corner of the bag.

② Slice the eggplant into 1cm thick rounds. Squeeze the chicken mixture from ① between the slices and coat with all-purpose flour.

③ Heat the vegetable oil in a frying pan over medium heat and arrange the eggplant slices from ②. Once browned, flip them over, cover, and cook over low to medium heat for 3-4 minutes until cooked through. Add the mixed [B] and coat everything evenly. Done!

Garnish with shredded perilla leaves if desired.