Mark Bittman’s Microwaved Honey Eggplant

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

Adapted from Mark Bittman's Kitchen Express by Mark Bittman from Reader's Digest | August 2009

Microwaved Honey EggplantKarl PetzkeMicrowaved Honey Eggplant


  • 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

    How to make it 

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

Become more interesting every week!

Get our Read Up newsletter

Sending Message
how we use your e-mail