10-Minute Microwaved Aubergine (Eggplant)

This microwaved eggplant is the side dish recipe you didn't know you needed, until now.

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Step 1

Wash the 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.

Step 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.

Step 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.

Step 4

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

Step 5

You can prep multiple eggplants at once and store them in an air-tight container in your fridge.

Step 6

Use as a vegetable for breakfast egg dishes, on top of salads, or as a quick side for main meals. You can add your favorite vegetables to it. To reheat it, pop it back in the microwave for 1 minute.

Step 7

Add a blend of your favorite sauteed vegetables, cheese, salsa, and/or ground meat, lentils, beans, etc. if desired to make it a meal.

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