| 3 | 12 | 63 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 10 min | 2 |
| 1 eggplant | Eggplant |
| 1 dash | Salt and pepper |
| 6 leaf | Basil, fresh (chopped) |
1. Wash your eggplant and pat dry. Take a fork or toothpick and pierce the eggplant all over, several times in order to release the steam from the eggplant in the microwave.
2. Place the whole eggplant (do not cut it) on a plate and put it in the microwave for 7 minutes on full power (900 watts). After 7 minutes in the microwave, the eggplant will begin to collapse. Turn the eggplant over on the plate and put it back in the microwave for an additional 3 minutes.
3. When the eggplant is done, remove it from the microwave and let it cool a bit. Once cooled, cut the stem-end off and cut it in half, lengthwise. Open up the eggplant, skin side down.
4. Top with basil and salt and pepper and 1 tablespoon of DA Hummus (see your recipe) on EACH half . Serve immediately.
Quick Tips:
You can prep multiple eggplants at once and store in an air-tight container in your fridge. To reheat it, pop it back in the microwave for 1 minute.
Nutritional Highlights:
Eggplant
Eggplant is a nutrient-rich, high-fiber vegetable that may help regulate blood sugar levels by slowing the rate of digestion and absorption of sugars in the bloodstream, due to that fiber content.
| Vegetables | 6.3 |
