1/4 c Tamari
2 tb Loosely packed cilantro
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed and peeled
3/8 oz Peeled fresh ginger (1 X 1/4 piece cut Crosswise into 1/4 inch slices
4 md Sized (2 oz. each) Chinese eggplants
Combine all ingredients EXCEPT EGGPLANT in a blender
or processor. Process until smooth. Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of
each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish.
Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining
marinade into the dish. Let stand 45 minutes.
Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at high power for 10 minutes. Prick plastic to release steam. Remove,
uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast.
*** For Details about Ingredients , check your nearest Chinese Store.