Eggplant in the microwave Recipe

Wash the eggplants and cut them into rings about 1 cm thick. Sprinkle with salt and let it sit for 10 minutes to release the juice. After that, be sure to wash under cold water to wash off any excess salt (and with it bitterness), then carefully drain and dry with a paper towel.

Wash the red bell pepper and one tomato and cut it into small cubes. Try to keep the slices about the same size — this will ensure even preparation and an orderly look to the dish. Peel and chop the garlic, finely chop the herbs, and save the portion for delivery.

In a bowl, mix chopped eggplant, red bell pepper, tomatoes, garlic, part chopped herbs, olive oil, salt and pepper. Stir well to coat the vegetables with spices and oil.

Transfer the vegetable mixture to a wide and shallow dish suitable for the microwave. Cover with a lid (plate or food cellophane), leaving a small opening for steam to escape.

When the eggplants are ready, remove the dishes from the microwave and add the remaining raw tomatoes, cut into cubes, as well as fresh herbs. Stir carefully to combine the roasted and raw vegetables.

Cover the dish and let it simmer for 3-5 minutes. At this timecook, cook at 800 W for 5 minutes. Take it out, stir carefully and return it to the microwave. Bake for another 3-5 minutes. Check readiness by piercing the eggplant with a fork: it should be completely soft. If necessary, bring to readiness in 1-minute cycles. During this time, the flavors will combine, the vegetables will take on a rich flavor, and the eggplants will become even more tender.