With a vegetable peeler, remove 2 strips of the peel in a stripe pattern. Cut into 3 pieces. Score 1 side of each piece so they cook evenly.
Pre-heat the deep frying oil until it reaches 160°C, then fry the eggplant for about 3-5 minutes. At first, large bubbles will form rapidly, but as the eggplants cook, the bubbles will become smaller.
Check to see if the eggplant is done with a bamboo skewer. When cooked, transfer to a rack to drain the excess oil, and serve on a platter.
Top with dengaku miso and sesame seeds.
Story Behind this Recipe
If you have dengaku miso at hand, top anything with this versatile sauce!
If you fry the eggplants immediately after cutting, there's no need to soak in the water to remove the bitterness. It's useful to have dengaku miso (Recipe ID: 1729311) in stock, just microwave to make this easy sauce!