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Learn how to prepare aubergine and cook it in the oven or under the grill,. absorbed is to lightly pre-cook aubergine by microwaving it or steaming it. 15 Minutes Eggplant with Spicy Soy Sauce Recipe - Daily Cooking. Source: Microwaved Aubergine Slices - My Home Tastes. Cook the eggplant in a microwave.
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Eggplant is a very popular vegetable all over the world. It has a unique texture and taste. This makes it great in many dishes, like Eggplant Parmesan and Baba Ganoush. While you can cook eggplant by frying, grilling, or baking it, microwaving is a fast and easy way to cook it too. This guide will teach you all about cooking eggplant in 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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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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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.
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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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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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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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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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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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Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole. Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
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Step 4: Microwave the eggplant. Place the seasoned eggplant pieces in a microwave-safe dish. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for approximately 5 minutes, or until the eggplant is tender. Step 5: Let it rest
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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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Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. 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.
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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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Not only does microwaving prove to be a lot faster, but it also allows you much more control over seasoning the eggplant when you cook. Some people try to avoid this by salting the eggplant first, but in my opinion, there's a better and much more efficient way to get the job done. So leave the salt where it is, and before firing up the stove.
