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.