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

Source: The Martha Stewart Show, November Fall 2007
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Ingredients

Directions

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  • coco1101
    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???
    Reply
  • coco1101
    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!!!!!
    Reply
  • Patryce
    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?
    Reply

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