Aubergines are extraordinary vegetables that few people are able to give them up: grilled, grilled, mushroom-shaped, in the form of cutlet are just some of the thousand possible ways to cook them! Today I would like to introduce you to a really useful and ultra-fast method to cook aubergines: the microwave will save us a lot of time and a lot of seasoning!
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Identity Card of the Recipe
- 59 KCal Calories per serving
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Ingrediants
- 500 g of eggplant
- 2 tablespoons of extra virgin olive oil
- Q.b. of salt
- Q.b. of pepper
- 1 clove of garlic
- 1 teaspoon of oregano
- Q.b. of parsley
Materials Needed
- Pyrex or microwave-safe material
- High temperature resistant film
- Colander
- Chopping board
- Brush
- Bowls
Preparation
- Wash the aubergines, trim them to remove the stalk and cut them into 1 cm thick slices (or into cubes). If you like, you can peel them.
- Place a colander or a colander on top of a plate or bowl, then combine the aubergine slices, sprinkling with coarse salt as you go.
- Let the aubergines drain for a couple of hours: to facilitate dripping, it is advisable to place a weight on top of the slices.
Why sprinkle the eggplant with salt?
Salt is useful for removing the vegetation water of aubergines: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of aubergines, is removed.
Furthermore, salt is useful for speeding up cooking times and using less oil: in fact, aubergines deprived of their vegetation water tend to cook more quickly, requiring less oil at the same time.- When the vegetable liquid has collected in the bowl, wash the aubergines in water to remove any traces of salt and squeeze them gently to remove the water.
- Prepare the dressing. In a bowl, mix the oil with the salt, oregano and pepper. Rub the inside of a Pyrex or microwave-safe pan with a clove of garlic. Brush the aubergines with the dressing and lay them in the pan with the garlic. Cover the pan with transparent film resistant to high temperatures, prick to facilitate the escape of steam, then cook in the microwave at maximum power for 7-10 minutes.
- At this point, the aubergines are ready! Remove them from the pan, flavor with parsley and use them as you like: for example, you can use them for rolls, lasagna, fillings to taste and much more!
- Store in the fridge for 3-4 days or freeze for a longer shelf life.
Alice's comment - PersonalCooker
With this method we can quickly obtain really perfect slices of aubergines, ready to be used for other intriguing recipes, such as rolls, skewers, lasagna or parmesan! You can even prepare a generous amount and freeze the aubergines separately to always have them at hand!Nutritional values and Health Comment on the recipe
Microwave Parsley Aubergines are a preparation that falls within the group of side dishes.
They have a low energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fatty acids tend to be monounsaturated, simple carbohydrates and peptides have a low biological value.
Fiber is abundant and cholesterol is absent.
Microwave Parsley Aubergines can be consumed in any diet, including those for overweight and metabolic pathologies.
They do not contain lactose and gluten, which is why they lend themselves to the diet for related intolerances.
They are allowed by the vegan and vegetarian philosophy.
The average portion is about 100-200 g (60-120 kcal).
