| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Cklive10 |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Japanese eggplants; (about 3 1/2 inches |
|
|
; long), each pricked |
|
|
; 4 times with a fork |
| 4 |
lg |
Plum tomatoes; (about 2/3 pound), |
|
|
; each pricked 4 |
|
|
; times with a fork |
| 1/2 |
|
Bulb fennel; cored and quartered |
|
|
; lengthwise |
| 4 |
lg |
Clov garlic; smashed and peeled |
| 2 |
|
Sprigs fresh basil |
| 1/4 |
ts |
Fresh thyme |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Water |
| 1 |
ts |
Kosher salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9210
Converted by MM_Buster v2.0l.
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