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1. 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. 2. 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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Thinly slice scallion, separating dark green parts from white and light green parts. Set scallion aside. Combine oil and chile crisp in a small microwavable bowl, and microwave on high until hot.

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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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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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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.

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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 well the eggplants and with the tip of a sharp knife make small incisions across the eggplant. This will help the microwave cooking. Put the eggplants in the microwave for 15 minutes in the highest temperature. Take the eggplants out of the microwave and wait a few minutes before opening them.

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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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According to Cook's Illustrated, pre-cooking your eggplant in the microwave on a paper towel-lined plate is the preferred way to go.The microwave will heat the water in the eggplant which will ultimately steam it. And this will remove the moisture in a much quicker fashion than the salting and blotting method.

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Generally, eggplant can be cooked in the microwave for about 4-5 minutes per half-inch of thickness. If you have a powerful microwave, you may need to reduce the cooking time. 3. Place the eggplant in a microwave-safe dish or bowl. You can add a small amount of water to the dish to help the eggplant cook more evenly. 4.

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To microwave eggplant with other vegetables, cut the eggplant into 1-inch cubes and combine with the other vegetables in a microwave-safe bowl. Add a small amount of water, cover the bowl with plastic wrap, and microwave on high for 3-4 minutes. Stir the vegetables and continue microwaving on high for an additional 3-4 minutes, or until the.

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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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Instructions. 1. Wash your eggplant and pat dry. Take a fork or toothpick and pierce the eggplant several times in order to release the steam from the eggplant in the microwave. 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.

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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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Turn the eggplant over on the plate and put it back in the microwave for an additional 3 minutes. 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. Drizzle the inside of the eggplant with olive oil and lemon juice.

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Preparation. Using a fork, pierce the skin of the eggplant and rub with olive oil. Place the eggplant on the Anyday and cover it with the lid (knob lifted). Cook for 5-6 minutes, or until the eggplant looks slightly shriveled and soft to the touch. Add 1-2 minutes of cooking time if necessary. Carefully transfer eggplant to a plate and slice.