I recently did a poll on the CTF Facebook page asking which vegetables you had the worst time getting into your kids. Eggplant was the top choice, by far.
This is an eggplant recipe from the Menu Mailer. If your kids like curry, this is a good bet. I’ll post more eggplant recipes soon.
Hands-on: 35 minutes
Hands-off: 15/10 minutes
1 eggplant, peeled, seeded, and cubed
2 Tbs coconut oil, butter, or ghee
1 onion, diced
1 Tbs grated ginger
1 Tbs cumin
2 tsp coriander
1 tsp cinnamon
½ tsp turmeric
1/8 tsp cayenne
1/8 tsp cardamom
1 tsp salt
½ cup apple juice
1 cup chicken stock or water
10 oz spinach, washed and stemmed
2 red bell peppers, cubed
1 Tbs lemon juice
Place the eggplant in a colander and sprinkle with salt. Allow to sit and drain for 30 minutes. Rinse.
Place the spinach and a small amount of water into a saucepan and cook until the spinach is bright green and wilted. Drain and cool.
Meanwhile, in a small stock-pot, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the ginger and spices and sauté for 2 minutes. Add the rinsed eggplant, juice and stock. Cover and simmer 15 minutes. Add the cooked spinach and bell pepper and cook for 10 minutes. Stir in the lemon juice and serve.
Serve with rice.
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