Simmered Eggplant and Ground Pork in Miso Sauce
Tender eggplant and savory ground pork simmered together in a rich miso-based sauce, delivering a comforting and umami-packed dish. This japanese-inspired pork ready in about 30 minutes blends (225 g) ground pork, white miso paste, mirin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb), cut into 1-inch chunks eggplants
- 8 oz (225 g) ground pork
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 clove, minced garlic clove
- 1 tsp finely grated ginger
- 1/2 cup water
- 2 stalks, thinly sliced for garnish green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 clove minced garlic and 1 tsp grated ginger and sauté for 30 seconds until fragrant.
- Step 2: Add 8 oz ground pork to the skillet and cook, breaking it up with a spatula, for 5 minutes until browned and cooked through.
- Step 3: Stir in 2 medium eggplants cut into 1-inch chunks and cook for 3 minutes until they start to soften.
- Step 4: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, and 1/2 cup water until smooth.
- Step 5: Pour the miso mixture over the pork and eggplant, stir well, and cover the skillet. Simmer for 8-10 minutes until the eggplant is tender and the sauce thickens slightly.
- Step 6: Remove the lid and cook for another 2 minutes, stirring occasionally to coat everything with sauce. Garnish with 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Eggplant and Ground Pork in Miso Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Simmered Eggplant and Ground Pork in Miso Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Simmered Eggplant and Ground Pork in Miso Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Eggplant and Ground Pork in Miso Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Eggplant and Ground Pork in Miso Sauce?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
