8 mini eggplants
2 tablespoons of lemon juice
2 tablespoons of olive oil
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
4 tablespoons of sour cream
Cut the eggplants in half, lengthwise.
Place them in a refractory, with the pulp facing up.
Mix the lemon juice with the olive oil, salt and pepper.
Pour the mixture into each of the eggplants and cover with parchment paper.
Microwave at full power for 8 minutes, or until they soften.
Remove and serve with the Parmesan cheese mixed with the cream.