|2 min||10 min||12 min||2|
|1 tbsp||Extra virgin olive oil|
|1 tbsp||Lemon juice|
|1/8 tsp||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. Drizzle the inside of the eggplant with olive oil and lemon juice. Top with basil and salt and pepper to taste. Serve immediately.
You can prep multiple eggplants at once and store in an air-tight container in your fridge. Use as a vegetable for breakfast egg dishes, on top of salads, or as a quick side for main meals. To reheat it, pop it back in the microwave for 1 minute.
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.