2 pounds chinese or japanese eggplant
1/2 cup olive oil
1/4 cup vegetable oil
1/3 cup soy sauce
6-8 cloves garlic, peeled and minced
Blend oils, soy sauce and garlic. Halve and score eggplant and place upside down in marinade. Refrigerate overnight for up to two days. Remove from refrigerator and let sit until room temperature. Bake 20 minutes at 350 degrees, then turn and bake 25 more minutes or until eggplants are soft (easily pricked with a fork). Serve with French bread or pumpernickel at room temperature.