Pierce the eggplant several times at several places with the toothpick to release some of the steam while in the microwave. Place the whole eggplant (do not cut it) on a plate and put it in the microwave for 7 minutes on full power (900 watts). After 7 minutes in the microwave, the eggplant begins to collapse. Turn the eggplant on the plate and put it back in the microwave for 3 minutes.
When the eggplant is done, let it cool a bit, take the stem-end off and cut it in half. Add the olive oil, the lemon juice and the basil, salt and pepper to taste.
A variation to add some protein to the recipe: topped with some cottage cheese.