Steamed Aubergine with Spicy Asian Dressing Recipe by Junquo M Hill

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Pierce its skin severally with a fork and place it on a microwave-safe plate whole. Pop it in the microwave and set your timer for 7-10 minutes. After 6 minutes, flip it over and continue microwaving until fork tender. Remove it from the microwave, and let it cool down before serving. For more insights on microwaving eggplant, whether it's.

Steamed Aubergine with Spicy Asian Dressing Recipe by Junquo M Hill

In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses.

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Spread eggplant in single layer: This ensures that the eggplant cooks evenly. Microwave on high power: Zap it uncovered until it's dry to the touch and slightly shriveled, which takes about 10 minutes. Toss halfway through cooking: This ensures that the eggplant cooks evenly. This technique is great for all sorts of preparations, from pastas.

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Instructions. Wash the eggplant and slice off the stem. Cut eggplant in half lengthwise and then into strips. Cut those long strips into cubes/pieces. Place eggplant pieces into a microwave-safe dish. Top with salt, red pepper, and garlic powder. Toss with a spoon to coat eggplant thoroughly in seasonings.

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4. Cover the dish or bowl with a microwave-safe plate or lid. This will help to trap the heat and steam, which will cook the eggplant more effectively. 5. Microwave the eggplant on high power for the recommended cooking time. Be sure to rotate the dish or bowl halfway through the cooking process to ensure even cooking.

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The microwave draws out some of the fruit's moisture, which collapses its cellular structure of the flesh. Said another way, it rids the eggplant of some of its sponge-ike qualities, preventing it from absorbing so much oil. And less oil means better texture and better taste. While I'm firmly on Team No Salt when it comes to prepping.

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Wash the eggplant thoroughly under running water. Cut off both ends of the eggplant using a sharp knife. Cut the eggplant into slices or cubes, depending on your preference. Place the slices or cubes in a microwave-safe dish. Sprinkle some salt on the eggplant slices or cubes to draw out excess moisture.

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Instructions. Use a sharp knife or vegetable peeler to peel eggplant, then cut into half-inch cubes. Put eggplant into a microwave-safe container, cover, and cook on high for about five minutes. Leave the cover on while it finishes steaming for two more minutes. Stir eggplant and test a few cubes for doneness. They should all be fork-tender.

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The microwave draws out some of the fruit's moisture, which collapses its cellular structure of the flesh. Said another way, it rids the eggplant of some of.

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1. Grab some skinny eggplants, slice lengthwise, and cut deep cross-hatches into the flesh. Prick the eggplants several times with a fork. Place eggplants skin side down in a 13-by-9-by-2-inch.

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Let eggplant stand at room temperature until cool enough to handle, about 5 minutes. Thinly slice scallion, separating dark green parts from white and light green parts. Set scallion aside.

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Step 3. Cook the eggplant, uncovered, on high or at 100 percent until it deflates. An 8-oz. eggplant requires approximately eight minutes of cooking time, while a 1-lb. eggplant cooks in 11 to 12 minutes. Add three to four minutes of cooking time per additional 8 ounces when cooking up to 2 1/2 lbs. of eggplants at one time in the microwave.

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Microwave the eggplant on high for 5-7 minutes, or until the eggplant is tender and easily pierced with a fork. Carefully remove the dish from the microwave and let it sit for a minute before uncovering. Be cautious of the steam when removing the cover to avoid getting burned. Once the eggplant is cooked, it can be served as a simple side dish.

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Place the sliced eggplant pieces in a microwave-safe dish. You can arrange them in a single layer to ensure even cooking. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. This will help the eggplant cook evenly and retain its moisture. Microwave the eggplant on high for 3-4 minutes, then.

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Wash your eggplant and pat dry. Cut in half lengthwise and remove the ends. Using the tip of your knife, puncture small holes on the cut side of each eggplant piece. Bake or grill eggplant pieces at 450ºF for 10-15 minutes (depending on size) until slightly softened, turning as necessary to ensure even cooking.

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Place the eggplant slices in a microwave-safe dish, making sure to arrange them in a single layer. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Cook the eggplant on high power for 5-7 minutes, or until the slices are tender. Be sure to check the eggplant periodically to avoid overcooking.