(from Vegetable Love, page 329)
These are spectacularly good. The only problem is that they must be started the day before needed. If that's not convenient, make them a day or two ahead; they keep well once cooked. Good hot, good cold, good as a first course, good as a side dish—no problems.
2 pounds baby eggplants, small Japanese eggplants or long thin Chinese eggplants
1/2 cup fruity olive oil, preferably California
1/3 cup soy sauce, preferably tamari
1/4 cup vegetable oil
6 to 8 medium cloves garlic, smashed and peeled