Mark Bittman’s Microwaved Honey Eggplant

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

Microwaved Honey Eggplant
Microwaved Honey Eggplant


[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Combine parsley, breadcrumbs, olive oil, honey, garlic, and a pinch of salt.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

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

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Originally Published in Reader's Digest