- eggplants, preferably long, thin Japanese ones
- neutral-tasting oil, for frying
- sesame seeds
- Trim the stems from the eggplants. Cut them in half lengthwise.
- Heat the oil in a deep, heavy pot over medium-high heat. Also preheat the oven broiler.
- Deep-fry the eggplants until well done. Transfer to paper towels to cool slightly.