Cut the eggplants in half lengthwise. Heat the oil to 375F/190C, or until the eggplants dropped in the hot oil first sink but fairly rapidly float to the surface. Fry until golden brown, then drain on absorbent paper (alternatively, the cut side of the eggplants can be brushed with oil and grilled on the hibachi or bbq grill, or under a broiler until tender). Mix the remaining ingredients to make the dengaku and spread on top of each eggplant. Serve immediately.