A faster, cooler, and cleaner way to cook eggplant -- in the microwave. It's also the best tasting one we tested. The flesh sort of crinkles up and the sweet flavors concentrate. It's soft but not flimsy; aggressively flavored but still tasting of itself. Recipe adapted slightly from <strong><a href="http://www.nytimes.com/recipes/3371/Asian-Marinated-Eggplant.html">The New York Times</a></strong> (July 8, 1992). Note: In today's high-powered microwave ovens, the plastic wrap might melt in spots, but the eggplant will still cook beautifully. If you're concerned about this, <strong><a href="http://modernistcuisine.com/2013/03/is-it-safe-cook-plastic/">see here for information about choosing a microwave-safe brand</a></strong>.

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