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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 4 sm Japanese aubergines, (about 3 1/2 inches long), each pricked 4 times with a fork
- 4 lrg Plum tomatoes, (about 2/3 lb.), each pricked 4 times with a fork
- 1/2 x Bulb fennel, cored and quartered lengthwise
- 4 lrg Clov garlic, smashed and peeled
- 2 sprg fresh basil
- 1/4 tsp Fresh thyme
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Water
- 1 tsp Kosher salt Freshly grnd black pepper
Method
- Arrange aubergines spoke-fashion, stems toward the center, around the inside rim of a 2-qt souffle dish.
- Place tomatoes in center.
- Scatter fennel on top of aubergine.
- 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 min.
- Remove from oven.
- Uncover and let stand for 3 min before serving.
