Eggplant with Nobu-Style Saikyo Miso |

Posted on

17 September 2012


Hervé Courtot, Nobu Atlantis

Eggplant with Nobu-Style Saikyo Miso


For the Eggplant: 1 large America eggplant
1 oz. (30g) Nobu-Style Saikyo Miso
Oil for deep-frying
Chopped cilantro leaves
1 ginger shoot


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

Serves 2

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