Eggplant with Dengaku Miso - Long Eggplant Version

1. 1

   With a vegetable peeler, remove 2 strips of the peel in a stripe pattern.

2. 2

   Cut into 3 pieces.

3. 3

   Score 1 side of each piece so they cook evenly.

4. 4

   Pre-heat the deep frying oil until it reaches 160C, then fry the eggplant for about 3-5 minutes.

5. 5

   At first, large bubbles will form rapidly, but as the eggplants cook, the bubbles will become smaller.

6. 6

   Check to see if the eggplant is done with a bamboo skewer.

7. 7

   When cooked, transfer to a rack to drain the excess oil, and serve on a platter.

8. 8

   Top with dengaku miso and sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.