I do like eggplant, but I never really know what to do with it. Enter: mabo nasu.

We often make mapo tofu at home, so I loved this twist using eggplant instead of tofu. I had some leftover pork mince from the taco rice bowl, so I used more than the recipe called for, and honestly, I’d do it again. Delicious and nutritious.

The recipe called for brown miso, but after trying six different Asian grocers in the city with no luck, I just used the dashi miso I had in the fridge. Worked a treat!

One thing I did forget? The toasted sesame oil at the end. Took my photo, then realised. It definitely adds that extra something, so don’t skip it!