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10-Minute Microwaved Eggplant

by admin

Ingredients:
1 eggplant Eggplant
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1/8 tsp Salt and pepper
6 leaf Basil, fresh (chopped)

Instructions:

  1. Wash your eggplant and pat dry. Take a fork or toothpick and pierce the eggplant all over, several times in order to release the steam from the eggplant in the microwave.
  2. Place the whole eggplant (do not cut it) on a plate and put it in the microwave for 7 minutes on full power (900 watts). After 7 minutes in the microwave, the eggplant will begin to collapse. Turn the eggplant over on the plate and put it back in the microwave for an additional 3 minutes.
  3. When the eggplant is done, remove it from the microwave and let it cool a bit. Once cooled, cut the stem-end off and cut it in half, lengthwise. Open up the eggplant, skin side down.
  4. Drizzle the inside of the eggplant with olive oil and lemon juice. Top with basil and salt and pepper to taste. Serve immediately.

10-Minute Microwaved Eggplant

Ingredients:1 eggplant Eggplant1 tbsp Extra virgin olive oil1 tbsp Lemon juice1/8 tsp Salt and pepper6 leaf Basil, fresh (chopped) Instructions: Wash your… Recipes 10-Minute Microwaved Eggplant European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 144 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 eggplant Eggplant
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1/8 tsp Salt and pepper
  • 6 leaf Basil, fresh (chopped)

Instructions

1. Wash your eggplant and pat dry. Take a fork or toothpick and pierce the eggplant all over, several times in order to release the steam from the eggplant in the microwave.

2. Place the whole eggplant (do not cut it) on a plate and put it in the microwave for 7 minutes on full power (900 watts). After 7 minutes in the microwave, the eggplant will begin to collapse. Turn the eggplant over on the plate and put it back in the microwave for an additional 3 minutes.

3. When the eggplant is done, remove it from the microwave and let it cool a bit. Once cooled, cut the stem-end off and cut it in half, lengthwise. Open up the eggplant, skin side down.

4. Drizzle the inside of the eggplant with olive oil and lemon juice. Top with basil and salt and pepper to taste. Serve immediately.

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