Eggplant with Nobu-style saikyo miso from Nobu's Vegetarian Cookbook by Nobu Matsuhisa

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Notes about this recipe

  • jonathan.porter on September 04, 2023

    The saikyo miso sauce was excellent. It was on the sweet side on its own but paired nicely with the eggplant meat, especially the bites that still had some bitterness. The eggplant meat had a nice mouth feel, especially the pieces closer to the center. The meat closest to the heat became soft and could perhaps be removed and used for another recipe. I would use medium eggplants that have a similar size throughout. Japanese would be excellent except for presentation. I used Italian which worked well but meat tenderness varied. Start with room temperature eggplants.

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