28 Feb 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.
What are your hacks for on swapping in more vegetables?