Steamed Eggplant with Buttermilk-Thyme Dressing

• 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

1. Cut the eggplants lengthwisefrom stem end to bottominto very thin slices.
2. Do not peel.
3. Bring 1 quart water to a simmer in the bottom of a steamer.
4. Place the eggplant slicesslightly overlappingon the steaming rack.
5. Place the rack over the simmering water, cover, and steam until the eggplant is soft and cooked through, about 15 minutes.
6. With a slotted spoon, transfer the slices to a large platter.
7. Sprinkle with the garlic, season with salt, and drizzle with the dressing.
8. Toss gently to coat the eggplant.
9. Serve immediately.
10. This dish should be eaten warm.

eggplants, garlic, salt, buttermilk, steamer

Taken from www.cookstr.com/recipes/steamed-eggplant-with-buttermilk-thyme-dressing (may not work)