---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables
       Yield: 6 servings
     1/4 c  Tamari
       2 tb Loosely packed cilantro
            -(coriander or chinese
            Parsley) leaves
       1 tb Rice wine vinegar
       1 ts Toasted sesame oil
   1 1/2    Med. cloves garlic, smashed
            -and peeled
     3/8 oz Peeled fresh ginger (1 by
            -1/4 piece cut
            Crosswise into 1/4 inch
       4 md Sized (2 oz. each) Chinese
            -eggplants *
   * (here they call them Japanese - the small skinny
   light purple or lavender ones)
   Combine all ingredients EXCEPT EGGPLANT in a blender
   or processor.  Process until smooth. Prick th
   eggplants several times with a fork and pull off the
   leaves.  Cut in half lengthwise. On the open side of
   each half make three deep diagonal slashes in each
   direction. Place eggplants skin side down in a 13x9x2
   oval dish.
   Spoon 1 1/2 teaspoons of the marinade over each
   eggplant half. Rub into flesh so that it runs into the
   cuts. Turn eggplants skin side up.  Pour remaining
   marinade into the dish. Let stand 45 minutes.
   Turn eggplants skin side down. Cover tightly with
   microwave plastic wrap. Cook at high power for 10
   minutes. Prick plastic to release steam. Remove,
   uncover, spoon sauce over eggplants. Serve as side
   dish. Recommended with grilled fish steak or chicken
   breast (of course I'd baste that with a soy based
   I may try this over a wok steamer rather than in the
   WHICH REMINDS ME: Stephen, I love a dish which I have
   seen referred to as Yu Shaing Eggplant. Based on a Yu
   Shaing sauce. Which is, to some extent, translated as
   fish sauce (I know the yu or ju is fish) not made from
   it but to go with it, I gather. It is certainly not
   nuoc mam but I don't know if it contains it. It is
   rather hot and by flavor I would guess it comes from
   the northern provinces - perhaps NE end of China. I
   have also had it with fresh pork strings. Glorious. Do
   you have any idea what it is or a recipe??? I have
   been unable to find it anywhere in my Chinese library.
   The restaurant where I eat it is not one to give
   recipes or ingredients to non-Chinese (if they'd give
   it to the Chinese. The place is popular with the newer
   Chinese community here.  (The old timers are all
   Cantonese and so well integrated that they probably
   consider red beans and rice their dish).