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Categories:
aubergines smalls Japanese tomatoes fennel garlic fresh basil sprg fresh thyme olive oil water kosher salt freshly ground black pepper
Viewed: 87 - Published at: 7 years agoIngredients
- 4 aubergines smalls Japanese, about 3 1/2 inches long, eac
- 4 plum tomatoes about 2/3 pound, each pricked 4 times with a fork
- 1/2 bulb fennel cored and quartered lengthwise
- 4 garlic lrg Clov, smashed and peeled
- 2 fresh basil sprg
- 1/4 teaspoon fresh thyme
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon kosher salt
- freshly ground black pepper
Method
- Arrange aubergines 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 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 minutes.
- Remove from oven. Uncover and let stand for 3 minutes before serving.
