There’s nothing quite like the excitement of seeing your passion for food and home shared with the world. I recently received a wonderful surprise in the mail – a fresh copy of Where Women Cook: The Heart & Soul of Cooking, a quarterly magazine beautifully curated by the incredibly talented Jo Packham. This publication is a true celebration of women who are deeply passionate about their kitchens, the food they create, and the unique stories behind their culinary journeys. It’s available in many retail stores, from local bookstores to larger chains like Costco and Target, making it accessible for anyone looking for inspiration and connection through food.

This particular issue held an extra layer of delight, as it featured not only my family and garden but also a dear friend of mine, Robin, from Southern Fried Fitness. Robin’s approach to life and food is infectious – a perfect balance of 80% healthy, 20% indulgent, and 100% Southern charm. Her vibrant, good energy truly shines through, making her a joy to know and read about. Seeing our lives intertwined in such a beautiful publication was a special moment, highlighting the shared passions and connections that bring us together.

The magazine spread included some candid photos from our property, featuring my two spirited boys. A funny anecdote from that week involved a somewhat regrettable deal I’d made with my kids: I let them shave their heads! In the hustle and bustle, I had completely forgotten about the scheduled photoshoot. So, imagine the scene: a professional photographer capturing our family on the farm, with my boys proudly showing off their freshly shaven heads while holding our beloved hens. We certainly looked like a unique blend of food blogging, skinhead chicken farmers – a memorable and hilarious visual! At least they were wearing shirts and shoes, which, in our world, is a win.

This issue also holds a poignant memory for me, featuring one of the very last photographs taken of Papa, Scott’s dad, who sadly passed away a few weeks prior. Mimi and Papa had been visiting us from Buffalo during the photoshoot, and naturally, they became an integral part of our family story captured in the magazine. The photograph shows him smiling sweetly at Mimi, a drink in hand – exactly how I want to remember him: happy, relaxed, and surrounded by loved ones. It’s a treasured image that brings both a smile and a tear, a beautiful reminder of his presence in our lives.

My garden also made an appearance in the magazine, showcasing its very beginnings back in February. We had embarked on a corn-growing adventure from seed, and it was fascinating to see the results. Most of the seedlings were a modest 4 inches tall, except for one extraordinary specimen right in the middle of the plot. This “mutant corn” shot up past its siblings, reaching an impressive 2 feet! All from the same seed envelope, same variety – a true marvel of nature that had us all scratching our heads. This little glimpse into our garden’s early days serves as a wonderful contrast to its current bounty.

From Tiny Seeds to Abundant Harvest: Our Eggplant Journey

It’s incredibly rewarding to revisit those early photos of my garden and witness the transformation. Those tiny eggplant seeds we carefully sowed have now blossomed into four magnificent, prolific plants. We’re talking about more eggplants than any single family could possibly consume! The secret to this abundant harvest, I believe, lies in our awesome 3-day compost, which works wonders in nourishing our soil and plants. These eggplants are so plentiful that I’ve resorted to a rather unconventional method of sharing: stuffing them into my friends’ pockets when I give them hugs! It always sparks a chuckle and curious glances from others, especially given the distinctive shape of the Asian eggplant. It’s a delightful, albeit slightly peculiar, way to spread the joy of our garden’s bounty.

This abundance inspired the creation of this week’s featured recipe: Stuffed Miso Eggplant. I developed this dish specifically for my client, Miso & Easy, a company dedicated to making the rich flavors of miso more accessible. The recipe holds a special place in my heart, drawing inspiration from my girlfriend Kelly’s mom, Sandy, who used to prepare eggplant in a similar fashion (minus the miso, of course). When Kelly visited last Monday, we decided to make this dish together, a delicious tribute to Sandy’s classic cooking.

One of the key elements that makes this dish so incredibly moist and juicy is the clever use of the eggplant’s interior. After hollowing out the eggplant halves to create perfect “boats,” the scooped-out eggplant flesh is finely chopped and added directly to the ground meat stuffing. This ensures no part of the vegetable goes to waste and infuses the filling with an unparalleled tenderness and flavor. It’s a simple technique that elevates the dish from good to truly exceptional, making every bite a delightful burst of savory goodness.

Stuffed Miso Eggplant Recipe: A Simple Yet Sophisticated Dish

This Stuffed Miso Eggplant recipe was crafted with versatility and ease in mind, specifically for Miso & Easy, a brand revolutionizing how we use miso with their convenient bottled product. While Miso & Easy offers a quick solution, you can certainly use traditional miso paste, readily available in the Asian aisle or refrigerated produce section of most grocery stores. The choice is yours, and both options promise a delicious result.

Don’t be daunted if you can’t find the slender, elegant Asian eggplants typically used in this dish. A large globe eggplant works just as well; your stuffed eggplant halves will simply be a bit more robust and substantial, offering an equally satisfying meal. This recipe truly embraces flexibility, allowing you to adapt it to the ingredients you have on hand.

For those using regular miso paste, a small addition of 1/2 teaspoon of mirin, a Japanese sweet rice wine, will help balance the flavors and add a subtle sweetness. If mirin isn’t available, a simple substitute of 1 teaspoon white wine combined with 1/2 teaspoon honey will achieve a similar depth and sweetness, ensuring your dish is perfectly seasoned and delicious.

The initial step involves preparing your eggplants. Begin by cutting each eggplant in half lengthwise. Then, using a teaspoon for Asian eggplants or a tablespoon for a larger globe eggplant, carefully hollow out the insides. Be gentle as you scrape, creating a neat cavity. Remember, do not discard the scooped-out eggplant! This precious pulp will be incorporated into the ground meat mixture, adding moisture and enhancing the overall flavor and texture of your stuffing.

Next, gather the diced onion, minced garlic, and the reserved eggplant pulp. These will form the flavorful base of your stuffing. In a frying pan or sauté pan, heat a tablespoon of cooking oil over medium-high heat. Once shimmering, add the ground meat (whether it’s lean beef, chicken, or turkey), along with the onion, garlic, and eggplant pulp. Cook this mixture, stirring occasionally, until the meat is no longer pink and the vegetables have softened, typically about 5 to 7 minutes. This step ensures all the flavors meld beautifully before the miso is introduced.

Once your meat and vegetable mixture is thoroughly cooked and fragrant, it’s time to incorporate the star flavor: miso. Add the Miso & Easy directly to the pan, or if using regular miso paste, include the mirin (or its substitute) at this stage. Stir everything together well, allowing the miso to dissolve and infuse its savory, umami-rich notes throughout the stuffing. Continue to cook for just one additional minute, ensuring the flavors are fully integrated without overcooking the miso, which can diminish its delicate profile.

Arrange the hollowed-out eggplant halves neatly on a baking sheet. These will serve as your edible vessels. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking. The warmth of the oven will gently cook the eggplant to a tender perfection while further mingling the exquisite flavors of the stuffing. This preparation sets the stage for a beautifully baked dish.

Now, generously spoon the savory ground meat and miso mixture into each eggplant half. Don’t be shy – pile it high, ensuring each “boat” is brimming with the delicious filling. The goal is to create a hearty and satisfying portion that promises a burst of flavor with every bite. The robust filling contrasts beautifully with the delicate eggplant, making for a truly harmonious dish.

Transfer the baking sheet to your preheated oven and roast for approximately 20 to 25 minutes, or until the eggplant is fork-tender and the filling is heated through and slightly caramelized on top. The cooking time may vary slightly depending on the size and thickness of your eggplant halves. Once baked to perfection, remove from the oven, garnish generously with fresh basil, and serve immediately for a truly delightful meal. The aroma alone will have everyone eager to dig in!

Tips for Perfect Stuffed Miso Eggplant

• Choose Your Eggplant Wisely: Asian eggplants tend to be less bitter and cook faster. If using a globe eggplant, you might want to salt the hollowed-out halves and let them sit for 15-20 minutes to draw out excess moisture and bitterness before patting them dry.
• Miso Matters: White (Shiro) miso is generally milder and sweeter, while red (Aka) miso is more robust and salty. Adjust the quantity to your preference and the specific type of miso you are using. Miso & Easy is designed for convenience and generally has a balanced flavor profile.
• Flavor Boosters: For an extra layer of flavor, consider adding a pinch of red pepper flakes to the ground meat mixture for a subtle kick, or a splash of sake (Japanese rice wine) along with the mirin for added depth.
• Vegetarian Option: This recipe can easily be adapted for vegetarians! Substitute the ground meat with finely chopped mushrooms (cremini or shiitake work well), crumbled firm tofu, or a plant-based ground “meat” alternative. The eggplant and miso flavors will still shine through beautifully.
• Garnish Galore: While fresh basil adds a lovely aromatic finish, feel free to experiment with other herbs like cilantro, green onions, or even a sprinkle of toasted sesame seeds for an extra nutty crunch.

Serving Suggestions to Elevate Your Meal

Stuffed Miso Eggplant is a complete and satisfying meal on its own, but it pairs wonderfully with a few simple accompaniments to create a more elaborate dinner:

• Steamed Rice: A bowl of fluffy white or brown rice is the classic companion, perfect for soaking up any delicious juices from the eggplant filling.
• Light Salad: A fresh, crisp green salad with a simple vinaigrette dressing offers a refreshing contrast to the rich, savory eggplant.
• Pickled Vegetables: Japanese pickled vegetables (tsukemono) or a quick homemade cucumber salad can provide a tangy counterpoint that cleanses the palate.
• Clear Soup: A light clear soup, perhaps with some delicate tofu or wakame seaweed, would complement the meal without overpowering the main dish.