Ingredients
1 medium eggplant ( 3/4 pound), cut into 16 ( 1/4-inch) slices
1 tablespoon olive or vegetable oil
salt
freshly ground black pepper
2 tablespoons combination chopped fresh basil, parsley and chives
Brush both sides of eggplant slices with oil. Place 8 slices around outer edge of 12-inch round
microwaveproof platter or 2-quart rectangular dish. Cover with lid, or with plastic wrap turned
back slightly. Microwave on High (100 percent) power until tender, 3 to 5 minutes.
Transfer cooked slices to another dish. Repeat procedure with remaining slices. After cooking
second batch, salt and pepper eggplant to taste; sprinkle with herbs.
Yield: 4 servings.
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