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Ingredients
- 2 to 3 small, elongated, Asian-type eggplants (about 1 pound)
- 4 plump, moist cloves garlic, peeled, halved, green germ removed, minced
- Fine sea salt
- 2 tablespoons Buttermilk-Thyme Dressing
- A steamer
Method
- Cut the eggplants lengthwisefrom stem end to bottominto very thin slices.
- Do not peel.
- Bring 1 quart water to a simmer in the bottom of a steamer.
- Place the eggplant slicesslightly overlappingon the steaming rack.
- Place the rack over the simmering water, cover, and steam until the eggplant is soft and cooked through, about 15 minutes.
- With a slotted spoon, transfer the slices to a large platter.
- Sprinkle with the garlic, season with salt, and drizzle with the dressing.
- Toss gently to coat the eggplant.
- Serve immediately.
- This dish should be eaten warm.
