With the refrigerator bulging with farmers' market produce, I spent the afternoon making braised greens, ratatouille, and my version of Deborah Madison's Stir-Fried Roasted Eggplant, which is a fantastic dish often mentioned on CH. As directed, I roasted one eggplant at 400 until soft. The other was going to go into ratatouille and as I was planning on that being a rustic stew rather than a composed dish, I took the opportunity to "roast" the second eggplant in the microwave, puncturing it and nuking at 60% power for about 15 minutes for a medium-large purple supermarket eggplant. After cooling and peeling them, I did a comparative tasting. The oven version was a little mellower, but not by much (and who knows how alike the individual specimens would have tasted if both cooked the same way?)
Since the Madison dish further sautees the strips of eggplant, in the future I'll save myself some perspiration and BTUs by doing the preliminary roasting for the summer favorite in the microwave.