Mark Bittman’s Microwaved Honey Eggplant

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)

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