So, take the eggplant, pinned it with a fork in 2-3 places. I have eggplant weighing approximately 200 g. Put it on a plate (no cover needed) and send in the microwave for 7 (seven) minutes. I have a capacity of 750 watts.

Meanwhile, two tomatoes cut into 2 half and RUB on a coarse grater. The skin, which will remain in your hands, throw.

Pureed tomatoes to salt, add spices that you like. Very good Provencal herbs. I took Adygei salt (it is already with spices) and salted it. Salt so that the tomatoes were a little salty, just a little, hoping that the eggplant is not salted. Then add olive oil. The oil added is based on 1 tomato 1 tbsp oil. But it all individually adjust the amount according to your desire. If you do not have or you do not like olive oil, add sunflower, but only sweet. Easy for frying won't come. And add the greens - the one that you love. I added cilantro. Perfect Basil. The sauce is ready. The composition of the sauce can change - add the onion, garlic, bell pepper, etc to taste.

Seven minutes later the eggplant is ready. It is soft, and need to cut it with a sharp knife. I hold with a hand (gloved hand) for the tip, slice the hot eggplant. He is very, very gentle. It is still juicy. You can just season with salt, sprinkle with butter and eat. He's ALREADY very tasty, believe me. Eggplant is somewhat similar to baked, but only much, much juicy. He sasparilla and with great pleasure will be like a sponge to soak up all that you pour.

Spread the eggplant, garnish with lettuce leaves.

And pour the sauce. Top can be sprinkled with herbs. The eggplant will absorb the juice of the tomato with the oil, spices will zablokowac. If you are a supporter of the tomato sauce, prepare sauce based on sour cream or yogurt: sour cream (yogurt) + salt, spices + herbs and pour the sauce - also very tasty.

For the side dish I made rice bubble mix from TM Mistral. The rice itself is very tasty and light, it will be the perfect pair in this easy appetizer.

In the summer, when hot and not want to cook, I often use this recipe. It turns out light, juicy and flavorful dish. Again, cooked in the microwave the eggplant is very tasty. And use this eggplant - weight. It's still warm cut into slices, squeeze the garlic cloves, add the chopped tomato and bell pepper, add the butter or sour cream and stir for a few minutes, the salad is ready. Or mix it with Korean carrot. Or just squeeze the garlic, pour a bit of mayonnaise, stir, sprinkle with nuts. The mass of options. At the event I highly recommend to try this method of cooking - quick and delicious!