We have lots of eggplants ready in our garden... which is great... except my boys don't really like eggplant. I've tried lots of ways to get them to eat it:
I've tried hiding them in moussaka, but they weren't fooled. They were like eggplant-seeking-missiles... talking missiles who asked "is there eggplant in this?" with the first mouthful.
I've tried them twice-cooked Chinese-style, first fried, then steamed and dressed in sesame oil and Szechuan pepper - who couldn't like that? Answer: My children!
I've even resorted to deception by putting them in curries and saying it's potato. That's pretty low (and lame), I know (and completely unsuccessful it turns out).
This silky and un-eggplant-like dip, I'm happy to say, doesn't require any bribery, corruption or fraudulent behaviour on my part. The boys don't even ask what it is, they just eat it - Works for me.
from Janelle Bloom's Family Food & Weekend Feasts
2 medium eggplants
6 garlic cloves, skin on
4 spring onions, chopped
2 tablespoons tahini
1 tablespoons extra virgin olive oil
juice of half a lemon
1/3 cup Greek yoghurt
1 tablespoon sesame seeds, toasted
Preheat the oven to 200 degrees C fan-forced.
Pierce the skin of each eggplant 5 or 6 times with a fork and place on a baking tray with the garlic. Roast for 40 minutes, or until the eggplants are soft and almost collapsed.
Cut the eggplants in half and scoop out the warm flesh into a food processor. Add the spring onions, tahini, olive oil and lemon juice and process until smooth. Transfer the mixture into a bowl and stir in the yoghurt and half of the sesame seeds. Sprinkle the remaining sesame seeds on top and serve with lots of crusty bread.