Summer
Barbara Kafka's Marinated Eggplant
Popular on Food52
41 Reviews
bas26
August 8, 2018
The first time I made this, I found it too salty tasting and in a strange way, not as flavorful as I expected. This time, I cut back on the soy sauce and added water to equal 1/4 cup. I also added 2 tsp. sugar which made a huge difference in flavor--closer to Chinese eggplant with garlic sauce, one of my favorites. After nuking for 4-5 minutes, I seared the cut side down on a non-stick pan for about 3 minutes and the result was really delicious. I could have nuked it a minute more for a softer texture but the flavor was perfect.
hookmountaingrowers
July 19, 2016
Not crazy about the outcome. Flavoring was too strong. Wouldn't repeat it again but glad I tried a different method.
Renee B.
August 10, 2015
I researched microwaved eggplant online and found an article by Bitten that referenced original the NYT recipe. For high-powered microwaves the cooking time should be cut starting at 1/2 time. I went with 6.5 minutes. Cooked a double batch, half on a platter and half in a lasagna dish. Cling wrap melted on platter but held fine in the deep dish so go with a deeper dish. The flavor was okay, the texture was a little mushy and it was a little salty for my taste. I tried browning several already cooked pieces in a non-stick pan. No improvement. All of that said, I ate every piece, some alone, some over rice. I think roasting would be a better but longer route.
Marsha G.
September 19, 2014
I made a mash-up of the recipe above and evelyn's modifications and it was yumm-o! Smelled strongly while it was marinating on the counter and while it was baking -- not unpleasant, just fragrant.
Petite F.
September 10, 2014
Great flavor love it baked then broiled for few minutes.
Thx for sharing...
Thx for sharing...
rbsoccermom
August 26, 2014
I printed this recipe out the other day when I was trying to decide what to do with the eggplant that came in my farm box. I ended up doing something else with the eggplant, but this marinade sounded so good that I made itanyway, for some mahi mahi fillets. I used Tamarai, and it was really delicious! Definitely a keeper; I highly recommend using this marinade for grilled fish!
Jara
July 28, 2014
I've made these twice now and I think the best way is to par-microwave them, and then roast on a grill for a few minutes to add a nice char and textural contrast. Without grilling, like Antonia notes, the eggplants are just pasty and mushy, and one-note.
evelyn
June 15, 2014
I made this two ways: I nuked half the eggplants but slow-roasted half, skipping the marinading time so that the whole thing got done at about the same time. I roasted the eggplants at 325F for a half hour, skin side down, then flipped them so that the open side was down, raised the heat to 350 so the open side would caramelize, and baked for 15 minutes more. They were both good, but I liked the baked better because the skin was much more edible and the cross-hatched open side was caramelized and crisp. Roasting might address the issues of soggy eggplant and pasty marinade that Antonia James raised a while back.
homie S.
March 23, 2014
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.
homie S.
March 23, 2014
Just want to clarify...I did NOT put plastic wrap in the toaster over!!! I loosely covered with foil instead.
Tashinpa
October 9, 2013
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.
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.
Elaine1217
September 25, 2013
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!
Patty C.
September 19, 2013
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.
nununo
September 18, 2013
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?
mrslarkin
September 16, 2013
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!
Kirsten S.
September 14, 2013
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!
petalpusher
September 13, 2013
to carswell, the blender use for the marinade really breaks down the sesame oil to emulsify the ingredients.
Kate's K.
September 12, 2013
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!
AntoniaJames
September 12, 2013
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)
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)
Kristen M.
September 12, 2013
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.
AntoniaJames
September 12, 2013
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)
Kristen M.
September 12, 2013
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!
annemax
September 12, 2013
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).
Sam
September 12, 2013
Looks great. Can't wait to try it. I usually do traditional, but this is worth a nuke!
suzi
September 11, 2013
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.
JAN
September 11, 2013
What about covering the dish of eggplant with large paper towels? I microwave like this all of the time and it works fine.
Lbruna
September 11, 2013
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!!
Alice R.
September 11, 2013
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.
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.
David A.
September 11, 2013
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
all the best,
David
Kristen M.
September 11, 2013
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.
mschrank
September 11, 2013
So I have two fat regular eggplants on my counter, not slender little ones. Should I cut them lengthwise into thirds (or even fourths)?
Kristen M.
September 11, 2013
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!
carswell
September 11, 2013
I bought a bunch of small eggplants at the market on the weekend and was looking for something to do with them. Since it's unseasonally hot and muggy right now in my neck of the woods this looks like an excellent solution.
It strikes me that if you grate your ginger and mince your garlic the use of a blender to combine the marinade ingredients is unnecessary.
It strikes me that if you grate your ginger and mince your garlic the use of a blender to combine the marinade ingredients is unnecessary.
See what other Food52ers are saying.