Marinated White Eggplant

Name: Marinated White Eggplant
Yield: 4 to 6 portions
Ingredients: Coarse (kosher) salt; Coarse (kosher) salt; 4 small white eggplants (about 5 ounces each); Olive oil; 1 clove garlic, minced; Freshly ground black pepper, to taste; 3 tablespoons Chopped onion; 2 tablespoons chopped fresh parsley; ½ cup olive oil; 1 tablespoon fresh lemon juice; 1 ripe plum tomato, finely chopped

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Cook these dazzling white eggplants quickly in the microwave. Once tender, drizzle them with our garden-fresh marinade for an ideal accompaniment to grilled fish and meats.

Ingredients

MARINADE
½ cup olive oil
1 tablespoon fresh lemon juice
1

Side dish
Vegan
Gluten-free
Microwave

Method

Stir the marinade ingredients together in a mixing bowl, and set aside.
Halve the eggplants lengthwise; rub them all over with olive oil. Arrange them, cut side up, in one layer on a microwave-safe plate. Cover with microwave-safe plastic wrap, and cook at full power (650 to 700 watts) until tender, about 7 minutes. Let stand, still covered, 5 minutes.