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    Copyright 2008-2018Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.


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    SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case. I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I'm gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).

Microwave Tricks: Roast Eggplant Salad

Roast Eggplant, Onion and Pepper Salad

Ready for the microwave


This is what I made this afternoon for a potluck (before I realized the hostess meant for us to bring our own suppers to her pool party). Yes it’s easy–barring the onion crying session…I’ve included the recipe way back about 2 years ago in the first eggplant post I ever did, but it’s worth a recap:

Microwaved Roast Eggplant Salad

Slice one or two large firm eggplants into rounds, sit them in a pyrex dish, stuff slivers of bell pepper and onion between them, pour a little olive oil over the whole thing, and nuke 10-12 minutes on high. Then if that doesn’t look roasted (it won’t, but sometimes I just transfer everything to a plastic bag once it’s cool, mash a clove of garlic and toss it in, and stick it in the fridge overnight to marinate), preheat the oven to 350 F. Chop a fat clove or two of garlic and mix with another few tablespoons of oil, rub the mixture onto the eggplant, and put the pan in the hot oven for half an hour. Let it cool and serve it on sandwiches, with hummus or cheese, as an antipasto, etc.

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