Eggplant with Dengaku Miso - Long Eggplant Version

• 1 Deep frying oil, as needed
• 1 Dengaku miso, as needed https://cookpad.com/en/recipes/150548-all-purpose-dengaku-miso-sauce
• 1 Ground white sesame seeds, to taste
• 80 grams to 100 g Long eggplant per serving

1. With a vegetable peeler, remove 2 strips of the peel in a stripe pattern.
2. Cut into 3 pieces.
3. Score 1 side of each piece so they cook evenly.
4. Pre-heat the deep frying oil until it reaches 160C, then fry the eggplant for about 3-5 minutes.
5. At first, large bubbles will form rapidly, but as the eggplants cook, the bubbles will become smaller.
6. Check to see if the eggplant is done with a bamboo skewer.
7. When cooked, transfer to a rack to drain the excess oil, and serve on a platter.
8. Top with dengaku miso and sesame seeds.

frying oil, miso, ground white sesame seeds, eggplant per

Taken from cookpad.com/us/recipes/145911-eggplant-with-dengaku-miso-long-eggplant-version (may not work)