Eggplant, tomato and fennel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Japanese eggplants; (about 3 1/2 inches |
| ; long), each pricked | ||
| ; 4 times with a fork | ||
| 4 | larges | Plum tomatoes; (about 2/3 pound), |
| ; each pricked 4 | ||
| ; times with a fork | ||
| ½ | Bulb fennel; cored and quartered | |
| ; lengthwise | ||
| 4 | larges | Clov garlic; smashed and peeled |
| 2 | Sprigs fresh basil | |
| ¼ | teaspoon | Fresh thyme |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Water |
| 1 | teaspoon | Kosher salt |
| Freshly ground black pepper | ||
Directions
Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 15 minutes.
Remove from oven. Uncover and let stand for 3 minutes before serving.
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Recipe by: COOKING LIVE SHOW #CL9210 Converted by MM_Buster v2.0l.