The Five-Minute Eggplant

Eggplant dips and salads are always a favorite on a buffet table. The problem is, most recipes require long cooking to prepare the eggplant. In a conventional recipe, it would take 35 to 40 minutes at 425 degrees to soften the eggplant for the dip below. But in the microwave, five to seven minutes is all that is required.

Ratatouille, a vegetable stew from southern France, would normally require 30 minutes to steam and bubble on top of the stove, but the microwave version takes half the time.

Eggplant slices are often salted and allowed to stand for 30 minutes before cooking to drain out the excess water. But for microwave purposes, those juices help steam the eggplant, and they allow for the reduction of oil in the recipe.

Remember that if you have refrigerated the eggplant, it is best to set it out at room temperature before cooking--otherwise it will take a little longer to cook than the recipes indicate. Eggplants do best when stored in humid conditions at about 50 degrees. For the times when you must chill them to prevent decay, just refrigerate them for two days in the front of the refrigerator, where they won’t be as cold.

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Serve as a dip with crackers or carrot and celery sticks.

APPETIZER EGGPLANT DIP

1 medium eggplant

1 tablespoon olive oil or other oil

2 tablespoons lime or lemon juice

1 tablespoon soy sauce

1 tablespoon finely chopped ginger root

1 clove garlic, minced

1 teaspoon sugar

1/4 teaspoon black pepper

1/4 cup pine nuts or toasted sesame seeds

Pierce eggplant in few places with stainless-steel fork. Place on paper towel or microwave-proof plate and microwave, uncovered, on HIGH (100% power) until eggplant is tender and collapses, 5 to 7 minutes. Refrigerate eggplant 30 minutes.

When cool, cut eggplant in half lengthwise and scoop out flesh. Discard skins. Place pulp in blender, food processor or electric mixer bowl. Add oil, lime juice, soy sauce, ginger root, garlic, sugar and black pepper. Puree or mix until smooth. Stir in pine nuts. Makes 2 cups.

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RATATOUILLE

1 tablespoon olive oil

2 cloves garlic, minced

1 large onion, coarsely chopped

2 medium (1/2 pound each) eggplants, cut into 1/2-inch cubes

1 green pepper, cored, seeded and cut into 1/2-inch squares

2 small zucchini, cut into 1-inch sticks

2 tablespoons chopped fresh basil or 2 teaspoons dried

1 pound ripe tomatoes, peeled, seeded and cut into 1-inch cubes

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley

Combine oil, garlic and onion in 2-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) until onion is tender, 3 to 5 minutes. Stir in eggplant and green pepper. Cover again and microwave on HIGH until tender-crisp, 5 to 7 minutes, stirring after 3 minutes.

Stir in zucchini, basil, tomatoes, salt, pepper and parsley. Cover again and microwave on HIGH until zucchini is tender-crisp, 4 to 8 minutes, stirring after 3 minutes. Let stand, covered, 5 minutes. Makes 4 to 6 servings.

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HERB-TOPPED EGGPLANT SLICES

1 (3/4-pound) eggplant, cut into 16 (1/4-inch) slices

1 tablespoon olive oil or vegetable oil

Salt

Freshly ground pepper

2 tablespoons combination of chopped fresh basil, parsley and chives

Brush both sides of eggplant slices with oil. Place 8 slices around outer edge of 12-inch round microwave-proof platter or 2-quart rectangular dish. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) until tender, 3 to 5 minutes.

Transfer cooked slices to another dish. Repeat procedure with remaining slices. After cooking second batch, season eggplant to taste with salt and pepper and sprinkle with herbs. Makes 4 servings.