A new article and recipe by yours truly is now available on The Japan Times web site, as well as in its print edition if you're in Japan. The subject this time is eggplants (aubergines). It also includes a recipe of course! The recipe combines delicious fall eggplants with a miso-meat sauce or sorts.
Incidentally, although the original recipe calls for thinly sliced beef, it works well with ground beef too. This is a shot of a version I made using ground beef.
This dish is great hot or cold, so make some for dinner and save a little for your bento the next day. Really yum!