Marinated Eggplant (Chinese continental dish)

Ingredients 1/4 cup Tamari, 2 tablespoon Loosely packed cilantro, 1 tablespoon Rice wine vinegar, 1-2 garlic cloves, smashed & peeled, 1 ts Toasted sesame oil, 4 pieces (2 oz each) Chinese eggplants, 3/8 oz peeled and cut fresh ginger (1 X 1/4 piece cut Crosswise into 1/4 inch slices). Preparation • Mix all the ingredients in a suitable sized blender or processor, except the eggplants and process the same till smooth. • Put off the leaves of eggplants using a fork. Cut these in half lengthwise. On the open side of each half of eggplant, make three deep diagonal slashes in each direction. Place the eggplants skin side down in a oval dish of size13x9x2. • Pour 1.5 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Then, turn eggplants skin side up. Pour the remaining marinade into the dish. Put these aside for about 45minutes. • Turn the eggplants skin side down. After covering tightly with microwave plastic wrap, cook over a high intensity of heat for about 10 minutes. Prick the plastic to release the steam. Remove and uncover and then, spread sauce over the eggplants. Your dish is ready to be served as a side dish.