This eggplant was cooked IN A MICROWAVE.
WHAT? It looks so delicious though!? Can you even believe it.
Try it. You will need:
1/4 cup tamari or soy sauce
2 tablespoons loosely packed cilantro leaves
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 medium-size cloves garlic
3/8 ounces fresh peeled ginger (a 1-by- 1/4-inch piece), cut crosswise into 1/4-inch slices
4 small Chinese eggplants (2 to 3 ounces each)
1. Grab some skinny eggplants, slice lengthwise, and cut deep cross-hatches into the flesh
2. Combine all ingredients, except eggplants, in a blender. Process until smooth.
But Dammit, BuzzFeed. I DON'T HAVE A BLENDER.
It's OK!
Just mince the garlic, cilantro, and ginger with a knife. Then whisk it all together with the other stuff in a bowl. It will be fine, PROMISE.
3. Cover the eggplant with the marinade, making sure to get it deep into the cuts
4. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
5. The eggplant should look nice and soaked in the marinade.
6. Cover tightly with plastic wrap and nuke for 10 minutes.
7. Serve warm or at room temp.
