- neutral-tasting oil, for deep-frying
- eggplants, preferably the firm, long, and thin Japanese variety
- cloves garlic, crushed
- anchovy paste
- Heat the oil in a large, deep pot over medium-high heat until hot. Preheat the oven broiler.
- Slice the eggplants in half lengthwise and deep-fry them in the hot oil until they are done through. Allow to cool.
- Score a diamond pattern into the