1. Score the eggplants. 2. Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds. 3. Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned. 4. Transfer the eggplant into a steamed basket. 5. Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing. 6. For the dressing: Combine all ingredients in a bowl and stir until combined.
