Melanzane sulla Microonda

If you know me, you will know that I shy away from most modern mechanical devices, in the kitchen at least. I think they almost always sacrifice flavor for speed. Short cuts, just as in walking, prevent you from savoring the process of cooking, which is arguably the best part of the entire gastronomic experience. I think the analogy applies to most things in life that are good. Why would you want to rush through them?

This is the exception that proves the rule, because I do believe it actually tastes better in the microwave. A conventional oven seems to make it tough and dry if cooked too long. Grilling likewise, though nothing to scoff at. But I offer you Eggplant in the Microwave.

Peel one medium eggplant and slice it into very thin rounds. Drizzle a little olive oil in the bottom of a clay casserole, sprinkle a little salt and oregano and arrange the slices overlapping a bit. Drizzle more oil, salt and oregano on top. Microwave for 20 minutes. If you like it mushy, cover the casserole. Plastic wrap is ok. This was cooked uncovered, which leaves them a little firmer and slightly chewy. If you are feeling extravagant, add some tomato sauce and mozzarella too and reheat. Or sprinkle some buttered breadcrumbs on top. Or for another flavor profile entirely some za'atar and pomegranate syrup. It even, I promise you, works with soy and sesame oil. Eggplant is sort of like the blank canvas of the vegetable world, adapting so easily to any set of flavors. And if you just happen to be in a hurry, this is a quickie, but really good.