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

Cut each eggplant in half lengthwise, leaving the stem attached. With the skin side down, use a paring knife to score the flesh diagonally, then crisscross to form a diamond pattern; cut as deep as possible without piercing the skin.

In a food processor, blend the olive oil, soy sauce, vegetable oil and garlic until the garlic is finely chopped. Pour the marinade into a deep baking dish. Place the eggplants, cut side down, in the baking dish. Marinade at least overnight—up to 2 days is fine—in the refrigerator. Before roasting, let the eggplants come to room temperature.

Heat the oven to 250ºF.

Bake the eggplants, in the marinade, for 20 minutes. Turn the eggplants over and bake for an additional 20 to 25 minutes, util softened. Let the eggplants cool in the liquid.

Remove the eggplants with a slotted spoon and serve at room temperature.

Serves 8 as a first course or a side dish