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.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9210 Converted by MM_Buster v2.0l.

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