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.

Nobu's Eggplant with Miso

  • servings: 8

advertisement

advertisement

Ingredients

  • 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)

Directions

  1. Step 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. Step 2

    Heat 2 inches of oil to 360 degrees.in 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. Step 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.

Source
Martha Stewart Living, March 2000

advertisement

advertisement