17 September 2012
Hervé Courtot, Nobu Atlantis
Eggplant with Nobu-Style Saikyo Miso
Ingredients
Preparation
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Heat the oil to 355°F (180°C).Cut off the top of the eggplant
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Deep-fry the top and bottom of the eggplant in the oil until the color brightens, for 2 to 3 minutes
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Carefully scoop out the tender flesh, without breaking the skin
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Cut the flesh into chunks, dress with the Nobu-Style Saikyo Miso, and stuff into the scooped-out bottom half of the eggplant
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Arrange onto a plate and top with the cilantro leaves
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Place the fried top of the eggplant on the side and garnish with a ginger shoot
Serves 2
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