Eggplant, Tomato and Fennel

January 4, 2007

Eggplant, Tomato and Fennel

Submitted by Lorraine Glazar.  Adapted from Microwave Gourmet

4 small Japanese eggplant (or other small eggplant), about 3 ½ inches long, and pierced with a fork four times
4 large plum tomatoes (about 2/3 pounds overall) , each pricked 4 times with a fork
½ bulb fennel, cored and quartered lengthwise
4 large cloves garlic, smashed and peeled *
3 sprigs fresh basil
¼ teaspoon fresh thyme
2 tablespoons olive oil
1 tablespoon water
1 teaspoon kosher salt
Freshly ground black pepper

1. Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart soufflé dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between. Pour oil, water, salt, and pepper over all . Cover tightly with microwave plastic wrap (do not vent). Cook at 100% for 15 minutes.

2. Remove from oven. Uncover and let stand for 3 minutes before serving

From the source document, The Microwave Gourmet: “This is a sensational first course, major vegetable course, or vegetarian main dish that could not be made anywhere as well as in the microwave oven, which permits the vegetables to stay whole and still blend their juices.”

This serves four as a first course or side dish, or two as a main dish. To make for one person, halve all ingredients except for the fresh herbs, and cook for 13 minutes.

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