This is a quick microwaved Indian eggplant salad recipe from a New York Times article.
I pierced an eggplant all over and nuked it for about seven minutes, until it collapsed. While it was cooling, I gently nuked half an onion, a couple of poblanos (they collapsed too, as I'd hoped), and a couple of cloves of garlic. I peeled the eggplant, chopped it along with the onion, chilies and garlic, and tossed them with the lemon juice, a little cumin and salt: a credible eggplant salad, in short order.