Nobu's Eggplant with Miso
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
- Total Time:
- Servings: 8
Photography: Raymond Hom
Source: Martha Stewart Living, March 2000
- Extra-virgin olive oil, for frying
- 4 Japanese eggplants (about 6 ounces each), halved lengthwise and skin scored in a crosshatch pattern
- 1 cup Nobu's Den Miso
- 1 tablespoon toasted sesame seeds
- Pickled ginger and plums, for garnish (optional)
Heat oven to broil. Line a baking sheet with paper towels; set aside. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Working in batches, place eggplants in pan, skin side up, and fry 1 minute. Turn and fry 30 seconds more. Transfer eggplants to baking sheet and let drain.
Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.