* (here they call them Japanese - the small skinny light purple or lavender ones)
Combine all ingredients EXCEPT EGGPLANT in a blender or processor. Process until smooth. Prick th eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish.
Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 minutes.
Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at high power for 10 minutes. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast (of course I'd baste that with a soy based marinade).
I may try this over a wok steamer rather than in the microwave.