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Jenise

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Food52 Recipe for microwaved eggplant

by Jenise » Tue May 16, 2017 12:42 pm

It has never dawned on me to microwave eggplant, so I am so going to do this:

1/4 cup tamari or soy sauce
2 tablespoons loosely packed cilantro leaves
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 medium-size cloves garlic
1 coin of fresh peeled ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
4 small Chinese eggplants (2 to 3 ounces each)

Combine all ingredients, except eggplants, in a blender. Process until smooth. Prick the 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 13-by-9-by-2-inch microwave-safe oval dish. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes. Turn eggplants skin side down. Cover tightly with lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam. Remove from microwave and uncover. Serve warm or at room temperature.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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