Recipe: Delicious Eggplant and Ground Meat Butter-Ponzu Flavored Pasta

Eggplant and Ground Meat Butter-Ponzu Flavored Pasta. This stuffed eggplant is a tasty alternative to heavier fried eggplant slices. It's similar in flavor to eggplant Parmesan, but with ground beef in the filling. The ground beef is flavored with garlic and tomatoes.

The Best Pasta Chicken Eggplant Recipes on Yummly Peel onion and garlic and chop finely. Heat oil in a pan and saute ground meat until crumbly. You can have Eggplant and Ground Meat Butter-Ponzu Flavored Pasta using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eggplant and Ground Meat Butter-Ponzu Flavored Pasta

1. You need 200 grams of Spaghetti noodles.
2. It's 100 grams of Ground meat (mixed beef and pork).
3. You need 1 of Eggplants (long slim type).
4. You need 1 clove of Garlic.
5. It's 2 tbsp of or more Powdered cheese.
6. Prepare 3 tbsp of Ponzu.
7. Prepare 1 tbsp of Butter.
8. Prepare 1/2 tsp of Sugar.
9. You need 1 of Vegetable oil.

Add onion, garlic and eggplant pulp and saute briefly. Drain beans and add to the pan. Enjoy this versatile sauce with Shabu Shabu, sashimi, grilled meats, salad, and more! Because of its versatility & refreshing flavor, you can use the sauce in many different ways.

Eggplant and Ground Meat Butter-Ponzu Flavored Pasta step by step

1. In a pot, bring the water to a boil. Add some salt (not listed) and cook the pasta. Cut the eggplant into 5 mm thick quarter rounds. Mince the garlic..
2. In a skillet over medium heat, heat the vegetable oil, and sauté the garlic. Once the garlic is fragrant, add the ground meat and continue cooking until brown..
3. Add the eggplant and sauté another 4-5 minutes until almost cooked through..
4. Pour in the ponzu and sugar, when they are distributed evenly, add the butter and sprinkle the parmesan cheese..
5. Add the freshly cooked pasta, stir briefly and turn off the heat..
6. Transfer to a serving dish. Top it with more parmesan cheese if desired..

Ground beef, two varieties of cheese, and thinly-sliced eggplant make this a hearty lasagna. changes made: replaced noodles completely with eggplant. left out mushrooms (only because i let them go bad. i confess.) doubled fresh garlic. replaced ground beef with ground sausage. all VERY. There is nothing like summer with all the over abundance of vegetables from your garden or your local farmer. I love the idea that in Canada you can have baskets of fresh off the vine vegetables delivered straight to your door once a week or visit all the local fresh markets around town. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails from Greece. Succulent, roasted ( or grilled) eggplant is layered In summer, I really prefer grilling the eggplant.