Eggplant, Tomato and Fennel Recipe

Name: Eggplant, Tomato and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork; 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork; 1/2 bulb fennel, cored and quartered lengthwise; 4 large cloves garlic, smashed and peeled; 2 sprigs fresh basil; 1/4 teaspoon fresh thyme; 2 tablespoons olive oil; 1 tablespoon water; 1 teaspoon kosher salt; Freshly ground black pepper

Servings: persons

1
Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish.
2
Place tomatoes in center.
3
Scatter fennel on top of eggplant.
4
Tuck garlic, basil, and thyme between vegetables.
5
Pour oil, water, salt, and pepper over all.
6
Cover tightly with microwave plastic wrap.
7
Cook in microwave oven at 100 percent for 15 minutes.
8
Remove from oven.
9
Uncover and let stand for 3 minutes before serving.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork, 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork, 1/2 bulb fennel, cored and quartered lengthwise, 4 large cloves garlic, smashed and peeled, and more.

Yes, Eggplant, Tomato and Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant, Tomato and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions