I love microwave-steamed eggplants, so I made an easy side dish with it.Use the microwave to cook the eggplant easily and deliciously. If you make several cuts in the surface of the eggplant before microwaving, it will become tender and the flavors will soak in better. For 3-4 servings. Recipe by Nyakun

My parents sent me eggplants that they grew, so I used them to replicate a dish my mother used to prepare.Be sure to blot the excess water from the eggplant or else oil will spatter when sautéing. Recipe by ihara2525

I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish.After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead.If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM

I wanted to explore different ways to enjoy my home-harvested eggplants and okra.For best results, drain the excess oil from the fried eggplants and okra on a flat tray or a paper towel.You can also add deep-fried zucchini or shishitō green peppers. Recipe by norihime

The base was a recipe I saw a long time ago in a magazine, but it's been adapted over time to fit our family's tastes.Try adding finely chopped green onion to the marinade.You can use any vinegar you like instead of the black vinegar specified.When you want the dish to be richer, add sesame oil.Adjust the microwave cooking time depending on your microwave oven and the size of the eggplant. For 2 servings. Recipe by Yukiyuko

This is the stewed eggplant dish I make using the broth from my recipe for "katsudon" (pork cutlet on rice). The golden ratio of ingredients for the broth is slightly different from what I use for making inari, "gyudon" (beef bowl), or simmered kabocha squash.The broth used here has a different ratio of ingredients from what's used for making inari, "gyudon" (beef bowls), or simmered kabocha squash. For 2 servings. Recipe by Naomoka

I like adding eggplant to curry, and this time I added it to dry curry.The amount of water needed depends on the kind of curry roux you use. I used a box with 8 cubes, which requires 900 ml of water, so when using 2 cubes, I usually add 220 ml. For this recipe, I used 110 ml, half the amount. For 2 servings. Recipe by FarmersK

The egg corn soup I had at a Chinese restaurant was delicious, so I tried to recreate it at home.■If you don't have Wei-pa, you can substitute with Chinese soup stock. In that case, check the instruction on the package and decide the amount.■When you are using canned creamed corn, you don't need to use a blender. Recipe by FarmersK

I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋This recipe is modified from eatthebite.com#Stirfry #Weeknight #Asian

This is a side dish for Korean meal with rice. (반찬)

I wanted to eat a healthy eggplant dish.Eggplants go well with oil, so they're delicious when deep-fried. But in order to be healthy, I cooked mine in a microwave. Recipe by suzu-ren