By Ilene Rosen, contributed by Tory
For the Japanese vinegarette:
1/4 cup Japanese rice vinegar
1/4 cup mirin (sweet rice wine)
1/4 cup vegetable oil
3 TBSP soy sauce
2 garlic cloves, minced
In a large bowl, whisk together all the ingredients.
For the Eggplant
4 Kermit eggplants (aka Thai Eggplants), stems on (or substitute other small eggplants)
Cut an X in the bottom of each eggplant, extending up to the stem cap, cutting through the flesh to almost quarter the eggplant, but leaving it attached at the stem. Add the eggplants to the vinaigrette and marinate about 20 minutes, tossing several times.
Preheat oven to 350. Place the eggplants on a baking sheet with sides, reserving the marinade. Roast the eggplants until soft, 30 to 40 minutes. Toss with the reserved marinade and then drain. Serve warm or at room temperature.