- 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
- Cut the eggplants lengthwise—from stem end to bottom—into very thin slices. Do not peel.
- Bring 1 quart water to a simmer in the bottom of a steamer. Place the eggplant slices—slightly overlapping—on 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.