“Food Tip” del giorno – Eggplant!
The flesh of eggplants is like a sponge – it will easily soak up juices and oils. If you plan on cooking eggplant with a lot of moisture, such as frying, coat the slices in bread crumbs or flour and then let them sit for a half hour in the refrigerator to dry before cooking. This will allow you to avoid a soggy-eggplant dish.
Check out this recipe from Love & Olive Oil for Irsaeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing. Three of my favorite things are in this dish (couscous, eggplant, and cinnamon), so I’m dying to try this one at home!