Author Notes: A faster, cooler, and cleaner way to cook eggplant — in the microwave. It’s also the best tasting one we tested. The flesh sort of crinkles up and the sweet flavors concentrate. It’s soft but not flimsy; aggressively flavored but still tasting of itself. Recipe adapted slightly from The New York Times(July 8, 1992). Note: In today’s high-powered microwave ovens, the plastic wrap might melt in spots, but the eggplant will still cook beautifully. If you’re concerned about this, see here for information about choosing a microwave-safe brand. (less) —Genius Recipes.
- 1/4 cup tamari or soy sauce
- 2 tablespoons loosely packed cilantro leaves
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 1/2 medium-size cloves garlic
- 3/8 ounce fresh peeled ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
- 4 small Chinese eggplants (2 to 3 ounces each)