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Mark Bittman's Microwaved Honey Eggplant

Mark Bittman takes full advantage of eggplant, at its peak in August, without raising your kitchen's temperature.

You Will Need
1/2 cup chopped parsley
1/2 cup breadcrumbs
3 tbs. olive oil
2 tbs. honey
1 clove garlic, minced
Salt
1 large or 2 medium eggplants
Lemon juice

What to Do
1. Combine parsley, breadcrumbs, olive oil, honey, garlic, and a pinch of salt.

2. Cut eggplant crosswise into 1-inch slices; score the top of each. Put slices in dish and spread breadcrumb mixture over eggplant tops, pressing it into slits.

3. Loosely cover with waxed paper and microwave on high power for about 5 minutes. Remove paper and cook another 2 or 3 minutes, until very soft. Sprinkle with lemon juice and serve with yogurt on the side.

Adapted from Mark Bittman's Kitchen Express by Mark Bittman (Simon & Schuster)

More Recipes
Whole Citrus Vinaigrette
Pasta with Olive Oil and Zucchini
Charred Tomato Bisque
Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast
Plus: 10 Delicious Vegetarian Recipes

From Reader's Digest - August 2009

 

• Eater's Digest

• Eater's Digest: Cooks Share Vegetable Recipes for the Garden
• Fresh produce recipes from Michael Chiarello and Mark Bittman.
• 
• Pasta with Olive Oil, Garlic, and Zucchini
• Is zucchini threatening to take over your summer garden? Michael Chiarello uses it to turn simple pasta into a delicious meal.
• 
• Mark Bittman's Charred Tomato Bisque Recipe
• Bite into a vine-ripened tomato and summer itself bursts into your mouth.
•