This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.
- 1/2 cup olive oil
- 6 cloves garlic, thinly sliced lengthwise
- 1 1/2 pounds moro miso (red barley miso)
- 2 Japanese eggplants (12 inches each), trimmed
- Grapeseed oil, for frying
- 4 limes
- 2 shiso leaves, chopped
Place olive oil and garlic in a medium saucepan. Place over medium-high heat and cook, swirling pan occasionally, until garlic is evenly browned. Remove from heat and transfer garlic to a large bowl. Add moro miso and whisk until combined; set aside.
Cut eggplants on the bias, starting at one end, and alternating the direction of the bias with each cut, forming triangular shapes. Cut each triangular piece in half again.
Add enough grapeseed oil to a large skillet to reach a depth of 2 inches. Heat oil over medium-high heat and add eggplant. Fry eggplant until outside is crispy and center is soft, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain.
Squeeze limes over eggplant and transfer to a large bowl. Add 3 tablespoons miso mixture and shiso leaves, keeping any remaining miso mixture in an airtight container, refrigerated up to 3 days. Toss to combine. Serve immediately.