cook for 15 minutes. at the end of 15 minutes, do not lift lid, turn off heat and allow to rest.
3. rinse and dry eggplant. slice in half length-wise. carefully use a knife to cut down into the eggplant a quarter of the way in from the edge. work knife around eggplant, taking care not to go all the way through and leaving about ¼ inch of flesh along the bottom of the eggplant as well. next, beginning at the newly cut outer edge, cut vertical lines through the surface of the eggplant taking care not to go all the way through. repeat with horizontal lines. this will make it 