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Ole Mouritsen

Deep-Fried Eggplants with Miso

Nasu Dengaku

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About

Ingredients

  • eggplants, preferably long, thin Japanese ones
  • neutral-tasting oil, for frying
  • miso
  • sesame seeds

Method

  1. Trim the stems from the eggplants. Cut them in half lengthwise.
  2. Heat the oil in a deep, heavy pot over medium-high heat. Also preheat the oven broiler.
  3. Deep-fry the eggplants until well done. Transfer to paper towels to cool slightly.
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