Steamed Eggplant with Buttermilk-Thyme Dressing

1. 1

   Cut the eggplants lengthwisefrom stem end to bottominto very thin slices.

2. 2

   Do not peel.

3. 3

   Bring 1 quart water to a simmer in the bottom of a steamer.

4. 4

   Place the eggplant slicesslightly overlappingon the steaming rack.

5. 5

   Place the rack over the simmering water, cover, and steam until the eggplant is soft and cooked through, about 15 minutes.

6. 6

   With a slotted spoon, transfer the slices to a large platter.

7. 7

   Sprinkle with the garlic, season with salt, and drizzle with the dressing.

8. 8

   Toss gently to coat the eggplant.

9. 9

   Serve immediately.

10. 10

    This dish should be eaten warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.