How to Microwave a Whole Eggplant
Eggplant can be prepared in myriad ways, and its natural absorbency allows it to pick up the flavor of any ingredients you cook with it. From a traditional eggplant parmigiano to a late summer snack of eggplant slices braised in white wine and sprinkled with salt and pepper, eggplant is versatile enough to complement many dishes and cooking styles. If you're interested in the flavor of eggplant cooked by itself, or if you want to make baba ghanoush (a traditional Middle Eastern eggplant spread), try cooking your eggplant in the microwave. Does this Spark an idea?
Things You'll Need
- Eggplant
- Cutting board
- Knife
- Fork (optional)
- Microwave-safe plate or dish
- Microwave
- Damp paper towels (optional)
Instructions
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Place the eggplant on the cutting board, then cut off both ends of the eggplant with your knife. There is no need to cut very far up the eggplant; the goal is simply to remove the stem and to provide ventilation at both ends so the eggplant does not explode in the microwave.
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Stab the eggplant several times with the knife or a fork. Again, you do not need to go very far, because you are simply piercing the skin to avoid explosions.
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Place the eggplant on the microwave-safe plate or dish and put the dish into the microwave. Cover the eggplant with damp paper towels, if desired---this will help contain the mess from any small explosions and will also help you avoid burning the eggplant.
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Microwave the eggplant on high for 5 minutes, then remove the paper towels (if you used them) and stab the eggplant gently with the knife. At this point, it will probably have begun to soften, but still be somewhat firm.
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Replace the paper towels on top of the eggplant and microwave it for another 5 minutes, then check it again. It is done when it is soft but has not collapsed or begun to burn. As it gets closer to being done, you may wish to check it more frequently.
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References
Resources
- Photo Credit eggplant image by TMLP from Fotolia.com
