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.