Barbara Kafka's Marinated Eggplant, posted by Melinda

Chinese eggplants (photo source)

Kafka makes this in a microwave oven. Personally I'd use a normal oven, but you can choose! It's made with small "Chinese eggplants," the sort we've been getting lots of this season.

Barbara Kafka's Marinated Eggplant--serves 4

• 1/4 cup tamari or soy sauce
• 2 tbsp loosely packed cilantro leaves
• 1 tbsp rice wine vinegar
• 1 tbsp toasted sesame oil
• 1 large or two small garlic cloves
• 3/8 oz fresh, peeled ginger (a 1-by-1 1/4 piece), cut crosswise into 1/4 in slices
• 4 small chinese eggplants (2 to 3 oz each)

Combine all ingredients except eggplants in a blender & process till smooth. Prick the eggplants several times w/ a fork & cut off the top where the leaves merge w/ the fruit. Cut in half lengthwise. On the flesh side of each half, make 3 deep diagonal cuts in each direction [don't cut through the bottom!]. Put eggplants skin-side down in a 13x9x2-in. microwave-safe oval dish. Spoon 1 & 1/2 tsp marinade over each half. Rub marinade into flesh (its, not yours...!) so that it runs into the cuts.

Turn eggplants skin-side up. Pour remaining marinade into the dish & let stand for 45 min. Again, turn eggplants skin-side down. Cover tightly w/ lid or microwave plastic wrap. Cook at 100% power in microwave for 10 min. Prick plastic to release steam. Remove from microwave and uncover. Serve warm or at room temp.  (recipe source)  [To make in conventional oven, prepare the same way, put in glass or other baking dish, cover with foil, and bake in 325 to 350 oven till they're soft and look done. You can remove the foil & broil briefly if they aren't getting browned enough for your taste. MP]  Enjoy!!!

(image source)