Garlicky Gingered Eggplant with Mushrooms
Wide, shallow baking dish - glass, terra-cotta, etc.
One large eggplant
1/2 cup pre-prepared ginger-based marinade (we used a soy-ginger flavored one from a bottle, but use your favorite or improvise and make your own)
About ten large generic mushrooms or the equivalent
1/2 cup minced garlic (we used 1 cup, but that was too strong for some in the crowd)
Wash the vegetables. Cut off the ends of the eggplant. Cut it lengthwise into long wedges (they should look like pickle spears). Arrange eggplant spears, skin-down, in baking dish. Cut the mushrooms in half, or in quarters if they're enormous. Arrange around the eggplant in the dish.
Cover vegetables evenly with marinade. Evenly add the minced garlic.
Bake in microwave on high for intervals of three to five minutes until eggplant is as soft as you like to eat it (should take 15-20 minutes total). After each interval, gently turn each of the eggplant and mushroom sections so they get fully sauced and don't dry out. The mushroom is good for absorbing some of the extra sauce (or, in our case, the extra ginger and garlic flavor).
Serve while hot!