Best Japanese Style Eggplant And Ground Beef Curry Recipes

Japanese Style Eggplant and Ground Beef Curry image

Provided by Rinshinomori

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 1/2 ounces curry roux (1/2 box large S&B Golden Curry)
1/2 lb ground beef (can use pork or chicken)
3/4 teaspoon garam masala
1 onion, chopped
2 garlic cloves, minced
2 eggplants, sliced diagonally 3/4 inch (thin Japanese or Chinese)
1 tomatoes, cut in large chunks
2 ounces green peas (fresh or frozen)
3 1/3 cups water
2 tablespoons vegetable oil

Steps:

Cook ground beef, onion, and garlic with oil in a saucepan until beef is browned. Add eggplants to the saucepan and continue to cook for additional 5 minutes, stirring.
Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
Add the sauce mix and garam masala, stir until fully melted.
Add tomatoes and green peas.
Cook 10 additional minutes on low heat.

Nutrition Facts : Calories 267.9, Fat 15.9, SaturatedFat 4.3, Cholesterol 38.6, Sodium 49.3, Carbohydrate 19.6, Fiber 9.3, Sugar 8.2, Protein 14.2

Spiced Ground Beef and Grilled Japanese Eggplants with Maple Syrup Sauce image

Provided by Roger Mooking

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
2 pounds ground beef
1/2 onion, diced
2 red peppers, seeded and diced
3 tablespoons garlic powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1 cup chopped fresh parsley leaves
1 green chile, sliced (seeds removed for less heat)
Juice of 1 lime
Salt and freshly ground black pepper
Zest of 2 limes
2 cloves garlic, minced
1/2 cup maple syrup
2 tablespoons red wine vinegar
Salt and 2 tablespoons freshly ground black pepper
4 Japanese eggplants, quartered lengthwise
1 tablespoon vegetable oil
Maple Syrup Sauce
Salt and freshly ground black pepper

Steps:

For the spiced ground beef:
Heat the oil in a cast-iron pan, or heavy-bottomed pan over medium-high heat. Place the beef in the pan, breaking up pieces and cook until the moisture has evaporated and beef is browned, about 10 minutes. Stir in the onion and red pepper. Once the onion and red peppers have softened, add the garlic powder, cumin, and cayenne, stir to incorporate. Stir in the parsley, green chile, and lime juice. Remove pan from heat and season with salt and pepper.
For the maple syrup sauce:
Place the lime zest, garlic, salt, 2 tablespoons pepper, maple syrup, and vinegar in a pot and warm over medium heat. Transfer the sauce to a bowl.
For the grilled Japanese eggplants:
Heat a grill to medium heat. Drizzle the oil over the eggplant quarters and season with salt and pepper. Place the eggplant on the grill and cook on all sides. Once the eggplant are tender, place in a pan and coat with the warmed Maple Syrup Sauce; toss to coat.