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Steamed Eggplant with Buttermilk-Thyme Dressing
- 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
Directions:View on Cookstr
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