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Nobu's Eggplant with Miso

  • Servings: 8
Nobu's Eggplant with Miso

Source: Martha Stewart Living, March 2000


  • 1/2 cup sesame seeds
  • Canola oil, for frying
  • 4 Japanese eggplant (about 6 ounces each), halved lengthwise with flesh side scored in a cross-hatch pattern
  • 1 cup Den Miso Den Miso
  • Pickled ginger and plums, for garnish (optional)


  1. Preheat oven to 350 degrees. Spread sesame seeds on a baking sheet. Bake until golden, about 5 minutes. Remove to a shallow dish to cool. Increase heat to broil. Line a baking sheet with paper towels; set aside.

  2. Heat 2 inches of oil to 360 a large heavy-bottomed saucepan. Place eggplant in saucepan, skin side up, and cook for 1 minute. Turn, and cook for 30 seconds. Remove to paper towel-lined baking sheet to drain.

  3. Transfer eggplant, skin side down, to an unlined baking sheet. Spread each eggplant half with slightly more than 1 tablespoon den miso. Broil to heat through, about 30 seconds. Sprinkle with toasted sesame seeds, and garnish with pickled ginger and plums.

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