Preparation

• 1
  Heat the oil to 355°F (180°C).Cut off the top of the eggplant
• 2
  Deep-fry the top and bottom of the eggplant in the oil until the color brightens, for 2 to 3 minutes
• 3
  Carefully scoop out the tender flesh, without breaking the skin
• 4
  Cut the flesh into chunks, dress with the Nobu-Style Saikyo Miso, and stuff into the scooped-out bottom half of the eggplant
• 5
  Arrange onto a plate and top with the cilantro leaves
• 6
  Place the fried top of the eggplant on the side and garnish with a ginger shoot