Eggplant With Sesame Sauce - cooking recipe

Ingredients

8 Japanese eggplants, each about 6 inches long and about 2 inched in diameter (about 2 lbs total)
1 tablespoon sesame seeds
salad oil (for frying)
1/4 cup chicken broth
1/4 cup soy sauce
1/2 teaspoon grated fresh ginger

Preparation

Trim and discard ends from eggplant.
In each one, make four 1/3-inch deep lengthwise slashes, extending to within 1/2-inch of the ends and spaced evenly around eggplant.
Place a wok over mediun heat; when wok is hot, add sesame seeds and stir until golden (about 2 minutes). Pour out of wok.
Set wok in a ring stand.
Pour oil into wok to a depth of 1 1/2 inches and heat to 350 degrees F on a deepfrying thermometer.
Slip several eggplant at a time into the oil.
Cook, turning occasionally, until soft when pressed (about 4 minutes); adjust heat as needed to maintain oil temperature at 350 degrees F.
Lift out cooked eggplant, drain on paper towels, and keep warm until all eggplant have been cooked.
Mix broth, soy, ginger, and sesame seeds.
Spoon over eggplant.