a nice light snack for lunch. as you can tell from the title of this entry, that there is some eggplant and roasted red pepper bruschetta and them tasted something awfully good...haha. the lightly toasted slices of french bread were wrapped with procuitto before topping them. you don't need much of the procuitto to taste it; sliced so thin you could practically see through it. for an added touch i could have added some shaved or grated parmesan, but i just wasn't in the mood; let's face it, i was just too lazy.
the topping mixture contains, of course, eggplant and roasted red pepper. add extra virgin olive oil, garlic, red pepper flakes (for some heat), sun belle tomatoes (golden in color), fresh basil, .salt and pepper to taste and...voila! some of you may not like eggplant because it has a bitter taste to it. to remove most of that bitterness treat the eggplant with salt and rinse. i cut the eggplant widthwise into rounds that were about an inch thick and layered them in a colander salting each layer generously. the result will be a brownish liquid, which is where the bitter taste comes from. this process of treating the eggplant is called degorging and is not really necessary when dealing with the smaller varieties of eggplant. be sure to rinse the eggplant thoroughly after degorging them, otherwise you'll have some really salty results.
what kind of bruschetta that you like to make? there are so many varieties out there. i would love to hear all about the different yummy variations. i've done smoked salmon bruschetta...nummy. it would be great to get some new ideas away from the traditional tomato and basil. let's eat!
photoshop can be so much fun sometimes
1 comment:
This is great info to know.
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