Steamed Eggplant with Parsley

My spouse and I were looking for new eggplant recipes now that there is a veritable abundance of eggplant available locally and I was surprised that one of the first ones that I wanted to attempt was one by Julia Child from her cookbook 'The Way to Cook' (available on Google Books, page 291).

Steam whole eggplant until they are thoroughly cooked through--for larger eggplant this might take 20-30 minutes, but 10-15 minutes for the thinner and smaller Japanese eggplants.

Cut in half and place in a serving dish with sides.  Make a dressing that is 1 part lemon juice and 2 parts olive oil, seasoned with minced garlic and salt and pepper as you would for a salad dressing.  Add a pinch of sugar if you want it to be a bit sweeter.  Pour the dressing over the eggplant while it is still warm so that it will be absorbed.  Cover with lots on minced parsley, and other minced herbs as you would like (or some chilies if you want it to be a bit spicy).