Transcript

1 large eggplant cut into 2cm thick rounds

100gr chicken mince

2 tspn dark soy sauce

2 tspn mirin

2 tspn finely chopped or grated fresh ginger

1 tblspn finely chopped spring onion

Olive oil for shallow frying

Method

Blitz all ingredients bar the eggplant and add a little salt and pepper.

Score one side of each eggplant slice in opposite directions and spread the mixture on that side dividing between the number of slices.

Shallow fry on medium heat in a large pan with olive oil by placing the stuffing side down, cooking for four minutes then carefully turning over and cooking for a further three to four minutes.

Serve as an entrée with a squeeze of lemon and a little Japanese mayo and wasabi on the side.