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!