Food Hack: Eggplant Bruschetta - thrive360
Move over cauliflower and kale, make room for eggplant. Delicious food hacks are clever ways to get more fibre, folate (unlocks food energy) and potassium (lower blood pressure).
Eggplant Bruschetta, vegetables, fibre, folate, potassium, half your plate, eggplant
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Eggplant Bruschetta

Food Hack: Eggplant Bruschetta

Getting back to the bruschetta, I love the combination of tomatoes and eggplant. In fact, I gobbled some up for lunch the other day. This recipe is also simple but interesting enough to impress guests. It’s been adapted from the one posted on the Half Your Plate website.

Eggplants have been grown in India for thousands of years. Choose glossy purple eggplants that are firm and heavy for their size. Eat soon after purchase, but you can store for a few days in the fridge. Before cooking, some people like to sprinkle on salt to draw out water and any bitterness.

Move over cauliflower and kale, make room for eggplant. As part of my work with the Half Your Plate campaign, I’ve been working on a segment for Canada AM all about food hacks to eat more vegetables. Like eggplant bruschetta (pronounced broos-ketta, not broo-shetta). From cauliflower pizza crust, eggplant lasagna to mushroom pizza, these delicious food hacks are clever ways to get more fibre, folate (unlocks food energy) and potassium (lower blood pressure).

Getting back to the bruschetta, I love the combination of tomatoes and eggplant. In fact, I gobbled some up for lunch the other day. This recipe is also simple but interesting enough to impress guests. It’s been adapted from the one posted on the Half Your Plate website.Eggplants have been grown in India for thousands of years. Choose glossy purple eggplants that are firm and heavy for their size. Eat soon after purchase, but you can store for a few days in the fridge. Before cooking, some people like to sprinkle on salt to draw out water and any bitterness.

 

Food Hack: Eggplant Bruschetta

Food Hack: Eggplant Bruschetta

Ingredients

  • One large purple eggplant (oval type, not long and thin)
  • 1 tbsp olive or canola oil
  • ¼ tsp salt
  • 4 plum tomatoes (or 2 cups of grape tomatoes)
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp chopped parsley
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp salt
  • ⅛ tsp cayenne (optional)
  • ⅓ cup crumbled feta
  • 2 tbsp chopped chives
  •  

Instructions

  1. Preheat oven to 425F.
  2. Slice eggplant into rounds and place on parchment lined baking sheet.
  3. Brush on oil on both sides, sprinkle with salt.
  4. Bake 10 minutes, flip the eggplant, and bake 10 more minutes. Let the rounds cool.
  5. For topping, in a bowl, mix tomatoes, green onion, garlic, parsley, olive oil, balsamic vinegar, salt and cayenne (if using).
  6. Place topping on eggplant rounds.
  7. Sprinkle on a pinch of feta and chives. Enjoy warm or cold.

Notes

Author: Zannat Reza Recipe type: Appetizer

 

What are your hacks for on swapping in more vegetables?

  • Zannat
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