Eggplant was made for the microwave. Slow heat gently steams it and locks in moisture, turning it tender and creamy. This classic Chinese preparation uses a medley of sauces that features black vinegar. Made from fermented black sticky rice, this malty, smoky condiment adds a complexity that completely transforms the eggplant's mild flavor.

All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.