Barbara Kafka's Marinated Eggplant

By • September 10, 2013 • 31 Comments


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Author Notes: A faster, cooler, and cleaner way to cook eggplant -- in the microwave. It's also the best tasting one we tested. The flesh sort of crinkles up and the sweet flavors concentrate. It's soft but not flimsy; aggressively flavored but still tasting of itself. Recipe adapted slightly from The New York Times (July 8, 1992). Note: In today's high-powered microwave ovens, the plastic wrap might melt in spots, but the eggplant will still cook beautifully. If you're concerned about this, see here for information about choosing a microwave-safe brand.Genius Recipes

Serves 4

  • 1/4 cup tamari or soy sauce
  • 2 tablespoons loosely packed cilantro leaves
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 1/2 medium-size cloves garlic
  • 3/8 ounces fresh peeled ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
  • 4 small Chinese eggplants (2 to 3 ounces each)
  1. Combine all ingredients, except eggplants, in a blender. Process until smooth.
  2. Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half, make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13-by-9-by-2-inch microwave-safe oval dish.
  3. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
  4. Turn eggplants skin side down. Cover tightly with lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
  5. Remove from microwave and uncover. Serve warm or at room temperature.

Tags: microwave

Comments (31) Questions (0)

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27 days ago homie sapiens

I made this with an Italian purple eggplant in the toaster over for about 30 minutes, it was very tasty. Though I didn't leave the marinade on for long before cooking, I think that worked in my favor, because the flavor of the roasted eggplant came through beautifully without being overpowered by the marinade. I can't remember, but I might have added a touch of sugar to the marinade. It was good at room temp the next day, too.

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27 days ago homie sapiens

Just want to clarify...I did NOT put plastic wrap in the toaster over!!! I loosely covered with foil instead.

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6 months ago Tashinpa

I was very much looking forward to this, as I love Chinese eggplant and particularly its creamy texture when cooked well. This was pretty underwhelming, although the texture was fine.

But while I consider myself to be quite the salt fiend, I found the marinade *very* salty and too one-noted. Maybe the amount of rice vinegar needs to be upped, or it needs hot sauce and/or some sugar... just anything to brighten up the flavor a bit.

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7 months ago Elaine1217

Hurriedly tried this last night but embarrassed to say I didn't have the cilantro or ginger, nor did I have 45 min to spare to marinate it!...My method probably did not do it justice (it IS called Marinated Eggplant after all!) but it was still excellent, husband LOVED it! He said put it in the rotation! Quick and easy too...can't wait to try it just as written...I think this must be one of those brilliant recipes that is very forgiving!

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7 months ago Patty Crafton

This recipe was a different way to prepare eggplant. It did not seem salty to me and I do not use much salt. The soy,ginger,garlic,sesame oil, rice wine vinegar makes a really good condiment for other foods..flank steak or chicken for example. Followed directions and the eggplant was tender after 10 minutes in the microwave. I put holes in the plastic wrap when it puffed up and the eggplant was tender and an attractive color. Added the cilantro as a garnish after eggplant was cooked.

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7 months ago Kate's Kitchen

I used low sodium soy sauce.

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7 months ago nununo

Is low sodium soy sauce less salty? I didn't know about this. I'll try to find it. Thanks.

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7 months ago nununo

The taste is great, but it turned out way too salty, probably due to using lots of soy sauce. Any suggestions to correct the salt? Shall I tryto replace some of the soy sauce with water?

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7 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yum! i used equivalent weight in small globe eggplant, sliced into 1" thick rounds. I added a tsp sugar because my marinade was way too garlicky. Mine needed an extra 5 min in microwave. Sprinkled torn basil over top and it was like a restaurant dish. A little on salty side, so I'm making some plain quinoa to accompany. Thanks Kristen!

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7 months ago Kirsten Svenson

This was amazing! 20 minutes start to finish for me, and I used a normal eggplant cut into eighths because that's what I had in the kitchen. It was soft and delicious, though not as caramelized as the picture seems to show. Was the pricking of the plastic wrap supposed to happen before or after microwaving? Thanks for a great way to make sure I use all of my eggplant!

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7 months ago petalpusher

to carswell, the blender use for the marinade really breaks down the sesame oil to emulsify the ingredients.

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7 months ago Kate's Kitchen

I made this last night and enjoyed it very much. I didn't use plastic wrap - just an old Corning Ware casserole dish with a glass top. I did not use a blender to mix up the marinade because a microplane worked just fine to grate the ginger and I minced the garlic finely with a knife. I have a lot of Japanese Eggplant ripening in the garden and this gave me a new way to use it. I like all the flavors together. Thanks!

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7 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this last night and frankly, was underwhelmed. The recipe suggests that you prick the plastic to release steam after you cook the eggplant. Perhaps my ultra-fresh tiny eggplant was just inherently too juicy, but I am wondering whether I should have sweated some of the water out before marinating. The flavor was generally good (though the ginger seemed out of balance -- too much -- but again, that might have been due to the super fresh, extra juicy ginger my Korean grocer sells) but due to all the moisture in the microwaved dish, the sauce did not brown. The end result: soggy eggplant with an unappealing light brown paste instead of a pleasantly caramelized glaze.

That said, I stuffed the eggplant in freshly made phulka roti wraps with lightly-seared mahi mahi strips over which I'd squeezed the juice of a lime, along with cilantro leaves, avocado and thinly-sliced half moons of Persian cucumber. Mr T declared the wraps "really good." ;o)

Miglore

7 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Sorry to hear you were disappointed. I'm curious, what did you use to cover the pan? As I mentioned in the post, every time I've tested this in our 1200 watt microwave, the plastic wrap has melted a bit, essentially venting it part-way through cooking and reducing the sauce. This happened with multiple brands of microwave and non-microwave wrap, even when I used a double layer. I wonder if I should recommend removing the cover for the last couple minutes if this doesn't happen.

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7 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I used a product with the brand name of "Cling Wrap" in one layer. It did melt, though just a long strip on one side. I don't know how far into the cooking process it melted, i.e., how long the cover was vented. My microwave is only 1000 Watts. Do you think that made a difference? Also, what is the point of the "prick plastic" instruction in step 4? ;o)

Miglore

7 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Your results sound very different from ours, so I imagine the wattage must make a difference (among who knows how many other factors!). I think pricking the plastic is simply to prevent burning yourself on any remaining steam when you remove the plastic cover. Sorry your results weren't spectacular, but I'm glad Mr. T enjoyed it anyhow!

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7 months ago annemax

I use a silicone cover instead of plastic wrap. It looks like a pigs head and has vent holes (which you can also use to remove it with chopsticks). It's a great gadget and works better than paper towels (which absorb too much).

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7 months ago Sam

Looks great. Can't wait to try it. I usually do traditional, but this is worth a nuke!

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7 months ago Janet Paula Lieber

I don't own a microwave. What is the best second way of preparing?

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7 months ago suzi

this sounds really good but i am gonna cook it on my little george foreman grill in my kitchen. got rid of the microwave about 18 months ago!!! thanks for the eggplant expertise! i love eggplant and need to refine my skills with it.

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7 months ago JAN

What about covering the dish of eggplant with large paper towels? I microwave like this all of the time and it works fine.

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7 months ago Lbruna

Is it just me who is having a difficult time with microwaved food and plastic wrap (there is none that I know of that is safe from migration into food). I find this really very scary. Truly I thought that most folks who care about their health and the quality of the food they are ingesting were long since over the microwave and plastic wrap ( 2 separately scary items to have in your kitchen...let alone together). Sorry...but YIKES!!

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7 months ago Alice Rose

No problem with the microwave, but nay to the plastic wrap in the microwave. I tape microwave safe waxed paper or use a dinner plate
on top of the cooking dish. My microwave isn't large enough for a 9x13 oval, so the round one that's slightly smaller than the large dinner plate will be my go-to.

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7 months ago Fresh Flours

Can regular eggplant be used in place of the Chinese eggplant?

Miglore

7 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Hi Carrie, see my comment to mschrank below.

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7 months ago David Aronson

Hi. this looks like a great recipe. But I don't understand the quantities. You say to use four small eggaplants, about two or three ounces each. Yet you say this is a recipe for four people. Is three ounces (probably less after cooking) of eggplant sufficient per person?

all the best,
David

Miglore

7 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Hi David -- as a side, this can serve up to 4 people (it's pretty intensely flavored, so 2 eggplant halves go a long way!). As a main, it could serve 2.

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7 months ago mschrank

So I have two fat regular eggplants on my counter, not slender little ones. Should I cut them lengthwise into thirds (or even fourths)?

Miglore

7 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

I haven't yet tried this recipe with larger eggplants, but Kafka has charts for every type of eggplant in both her microwave cookbooks, so it can be done. What you describe sounds good -- if you try it, please let us know how you like it!

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27 days ago homie sapiens

Quarter 'em! Delicious!