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Under 30 Minutes

Under 30 Minutes

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.

  • prep: 20 mins
    total time: 20 mins
  • servings: 8
Photography: Ray Hom

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Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, March 2000

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