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Cook the eggplant, uncovered, on high or at 100 percent until it deflates. An 8-oz. eggplant requires approximately eight minutes of cooking time, while a 1-lb. eggplant cooks in 11 to 12 minutes. Add three to four minutes of cooking time per additional 8 ounces when cooking up to 2 1/2 lbs. of eggplants at one time in the microwave.
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Wash the eggplant thoroughly under running water. Cut off both ends of the eggplant using a sharp knife. Cut the eggplant into slices or cubes, depending on your preference. Place the slices or cubes in a microwave-safe dish. Sprinkle some salt on the eggplant slices or cubes to draw out excess moisture.
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Instructions. Wash the eggplant and slice off the stem. Cut eggplant in half lengthwise and then into strips. Cut those long strips into cubes/pieces. Place eggplant pieces into a microwave-safe dish. Top with salt, red pepper, and garlic powder. Toss with a spoon to coat eggplant thoroughly in seasonings.
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Microwave the eggplant on high for 3-4 minutes, then carefully remove the dish from the microwave and check the doneness of the eggplant. If the eggplant is not fully cooked, continue microwaving in 1-minute increments until it reaches the desired texture. Be mindful not to overcook the eggplant, as it can turn mushy if left in the microwave.
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Preparation: 1. Pell and cut eggplant into ¾ inch dice. Lay between paper towels on a plate and microwave on high for 7-9 minutes, more if needed, to cook eggplant. Work in batches so the eggplant is in one layer. 2. Place eggplant in a large mixing bowl. Add garlic, herbs and olive oil and toss.
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Here's a quick answer: To cook eggplant in the microwave, first cut it lengthwise into 1/2 inch thick halves and brush with olive oil. Place the halves cut-side up in a microwave-safe dish, cover, and microwave for 7-8 minutes for one medium eggplant or 8-9 minutes for two medium eggplants. Check for doneness and microwave for 1-2 more.
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1. Grab some skinny eggplants, slice lengthwise, and cut deep cross-hatches into the flesh. Prick the eggplants several times with a fork. Place eggplants skin side down in a 13-by-9-by-2-inch.
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4. Cover the dish or bowl with a microwave-safe plate or lid. This will help to trap the heat and steam, which will cook the eggplant more effectively. 5. Microwave the eggplant on high power for the recommended cooking time. Be sure to rotate the dish or bowl halfway through the cooking process to ensure even cooking.
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Here's how to microwave eggplant to perfection: 1. Choose the right eggplant. Look for an eggplant that is firm, heavy for its size, and has a smooth, shiny skin. 2. Trim the eggplant. Use a sharp knife to remove the stem and any leaves from the eggplant. You may also want to peel the eggplant, depending on the recipe you are following.
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Why Microwave Eggplant. Salting and then microwaving eggplant helps it dehydrate a bit and compress much faster and more thoroughly than it does when it's simply salted and blotted dry. The salt pulls out liquid from inside the eggplant at the same time the microwave causes it to steam, making it shed liquid faster than either method alone.
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Here's how to cook eggplant in microwave. Wash the eggplant thoroughly and pat dry. Pierce its skin severally with a fork and place it on a microwave-safe plate whole. Pop it in the microwave and set your timer for 7-10 minutes. After 6 minutes, flip it over and continue microwaving until fork tender.
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Step 4: Microwave the eggplant. Place the seasoned eggplant pieces in a microwave-safe dish. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for approximately 5 minutes, or until the eggplant is tender. Step 5: Let it rest
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Using a fork, pierce the skin of the eggplant and rub with olive oil. Place the eggplant on the Anyday and cover it with the lid (knob lifted). Cook for 5-6 minutes, or until the eggplant looks slightly shriveled and soft to the touch. Add 1-2 minutes of cooking time if necessary. Carefully transfer eggplant to a plate and slice down the center.
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Trim stem end of eggplant, and cut eggplant in half lengthwise. Cut each half lengthwise into 1/2-inch-thick slices; transfer to a serving plate, and top with sauce. Season with salt to taste.
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Wash the eggplant well. Cut off the stem end. Then slice it lengthwise into 1/2-inch slices. Put the slices in a single layer on a microwave-safe plate.
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To microwave eggplant with other vegetables, cut the eggplant into 1-inch cubes and combine with the other vegetables in a microwave-safe bowl. Add a small amount of water, cover the bowl with plastic wrap , and microwave on high for 3-4 minutes.