This! This is my Mummy Does a Victory Dance dish. I know mealtimes shouldn't be about parent power games and toddler tantrums. We've been going to extreme lengths to be utterly relaaaaaaxed about mealtimes. But everyone has their Achilles' heel, and this is mine.
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.
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.
Pasta with a Creamy Aubergine, Oregano & Feta Sauce
Serves: 4
Pots/Pans to be washed up afterwards: 3
Prep time: 30 mins
Cooking time: 1 hour
Ingredients:
1 large aubergine
200 g feta cheese, cubed
1 clove garlic, crushed
2 teaspoons dried oregano
350 g pasta
milk
olive oil
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.
Serves: 4
Pots/Pans to be washed up afterwards: 3
Prep time: 30 mins
Cooking time: 1 hour
Ingredients:
1 large aubergine
200 g feta cheese, cubed
1 clove garlic, crushed
2 teaspoons dried oregano
350 g pasta
milk
olive oil
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.
2. Rinse and pat dry the aubergine. Place in an oven dish, drizzle with olive oil and sprinkle with a teaspoon of oregano. Roast in the oven for 30 minutes, until soft enough to mash with a fork.
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3. When the aubergine is almost done, put your pasta on to boil as per the packet instructions. In a small pan, soften the garlic and another teaspoon of oregano in some olive oil. Do not allow the garlic to go brown as it will change the flavour of the dish.
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
OR
use a stick blender to make a creamy sauce
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
OR
use a stick blender to make a creamy sauce
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If you went for the creamy sauce, but you then chose to stick in some toasted pitta bread and have it as a dip instead... Well that would not be unreasonable at all.
Otherwise:
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).
Otherwise:
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).
Serve drizzled with olive oil and sprinkled with the remaining feta cheese.
| Because every day is Tasty Day |  |
