You see, I love aubergine, and then the toddler refused to eat it. I did the obligatory "serve it up ten times before you write it off" thing, and still nothing. He just shudders then flings.
So what do you do? You hide it. I swore I wouldn't resort to tricks like these, and just let him eat the things he likes. Of which, to be fair to him, there are plenty.
But it's aubergine. And I wasn't convinced he actually dislikes the flavour. So a test was in order: turn it into a delectable, creamy, garlicky, cheesy pasta sauce. Then serve and hope.
He ate it all, even though the flavour and smell of aubergine was definitely still there.
Mummy victory dance recipe.
Pots/Pans to be washed up afterwards: 3
Prep time: 30 mins
Cooking time: 1 hour
1 large aubergine
200 g feta cheese, cubed
1 clove garlic, crushed
2 teaspoons dried oregano
350 g pasta
salt & pepper
1. Slice the aubergine into 1 cm-thick slices, place in a colander and sprinkle with salt. Leave for 30 minutes to let the salt draw out the bitterness. Preheat oven to 180° C.
4. Add 3/4 of the feta cheese and allow to soften.
5. Take the pan off the heat and add the roasted aubergine. At this point you could:
mash it all up roughly for a coarse sauce
use a stick blender to make a creamy sauce
6. Thin your sauce with milk, one tablespoon at a time, until you get a consistency you like. It should be creamy and loose enough to coat the pasta, but not too runny.
7. Season to taste with black pepper and salt (note: feta cheese is already quite salty so you may find you don't need any extra salt).
Because every day is Tasty Day