This is a fancy way of making a classic dish look smashing! Pork, ginger and eggplant have never tasted so good for your Sunday lunch.
- Preheat oven to 200C/180C fan forced. Finely chop 1 carrot. Thinly slice remaining carrots and reserve. Heat 1 tablespoon grapeseed oil and 1 tablespoon sesame oil in a large frying pan over medium heat. Add ginger, white part of shallot and 2 garlic cloves. Cook, stirring, for 30 seconds. Add chopped carrot, eggplant and 1 tablespoon water. Cook, stirring, for 5 minutes or until softened. Transfer to a bowl.
- Heat 2 teaspoons grapeseed oil and 2 teaspoons sesame oil in pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 5 minutes or until browned. Return eggplant mixture to pan. Stir in miso. Add saké. Simmer for 1 minute or until evaporated. Stir in mirin and 1⁄2 cup water. Simmer for 5 minutes or until eggplant is tender. Combine cornflour and remaining water in a jug. Add to pan. Simmer for 3 minutes or until thickened. Transfer to six 250ml (1 cup) ovenproof ramekins. Wipe pan clean with paper towel.
- Meanwhile, place potato and remaining carrot in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Season with salt. Cook for 20-22 minutes until tender. Drain. Return to pan. Coarsely mash.
- Heat remaining grapeseed oil and sesame oil in pan over high heat. Cook wombok and remaining garlic, stirring occasionally, for 2 minutes or until softened. Stir into potato mixture. Season. Top pies with mash. Sprinkle with sesame seeds and chilli. Spray with oil. Bake for 20-25 minutes or until golden. Sprinkle with green part of shallot.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set