No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Japanese Eggplant

This delicious Japanese eggplant recipe is courtesy of chef Matt Hoyle from restaurant Nobu 57.

  • yield: Serves 4

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
The Martha Stewart Show, November Fall 2007

advertisement

advertisement

Reviews (3)

  • 11 Aug, 2011

    Re-reading the recipe, it's about 1-1 1/2 almost 2 Cups of oil for TWO - 2 - Japanese Eggplants... Ridiculous!

    Martha - why post such an unhealthy recipe???
    Eggplant lovers adore Japanese Eggplants, but you have to have better - healthier - recipes than this, don't you???

  • 11 Aug, 2011

    I'm sorry but this recipe is a laugh. You need 1/2 cup of Olive Oil for the sauce (at least it is a healthy oil, but doubt the Japanese cook with Olive Oil). Then you need 2 inches of Grapeseed oil which can cook to a high temperature... what is that 1, 1 1/2 cups of oil to cook a few Japanese Eggplants....

    Surely the Japanese cook with Vegetable Oil and Peanut, Sesame oils... but that doesn't matter. This recipe needs to be re-worked even if it comes from Nobu 57!!!!!

  • 23 Jul, 2010

    Why do you need to start with a pound and a half of moro miso if you'll only be using three tablespoons of the mixture?