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Happy beginning to the long weekend! I’ve cooked up a delicious meal for you to try this weekend. I love the flavors in this supper! SO GOOD! This is a meal that could easily be grilled on the BBQ though I made it inside this week. Just make the meatballs into burger patties instead. It is quick to put together and satisfyingly delicious.

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Sesame Ginger Meatballs 

Ingredients:

  • 1 pound of organic ground pork
  • 1 cup organic green onions, sliced
  • 2 TBSP roasted organic sesame oil
  • 2 TBSP organic Tamari
  • 1 TBSP freshly grated organic ginger root
  • 1/2 tsp pepper

Grilled Miso Eggplant & Baby Bok Choy

Ingredients:

  • 1 bag of organic baby bok choy (about 20)
  • 1 or 2 medium sized organic eggplants
  • 2 TBSP organic chick pea miso (I found this at Earth’s General Store – you can use soy-based miso if you prefer)
  • 1/2 TBSP white wine vinegar
  • 2 TBSP organic olive or avocado oil

Make It:

  1. In a bowl, combine all of the meatball ingredients until thoroughly mixed. You can also prepare this a few hours ahead of time to let the flavors marinade. Form meatballs or burger patties using your hands. This will make 8 burger patties or about 24 meatballs. Heat up your cooking surface to medium and cook the meatballs or burgers, flipping to achieve a nice brown on each side. Make sure to leave space in between the meatballs to cook them evenly.
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  2. While the meat balls or patties are cooking, wash the eggplant and baby bok choy and spin the bok choy to dry. In a small bowl, combine the miso, white wine vinegar and oil until smooth. Slice the eggplant open lengthwise. Score the eggplant flesh both ways diagonally.
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  3. Place the baby bok choy evenly on a grilling surface and lightly brush with miso. Grill until cooked on both sides.  At the same time, grill the eggplant in a pan, skin side down for 3-4 minutes.  Flip and grill 3-4 more minutes, covering pan with a lid. Place the baby bok choy and eggplant on a serving dish, and brush the eggplant scores generously with miso mixture.
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Serves 4.

Enjoy and happy long weekend!

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Jenny