Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 Hello Rebbeca here are some ideas: Pan fried and then you can put some minced o finely choped chicken or any meat and make little rolls. My son loves them when I cook it with chicken in tomato sauce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2006 Report Share Posted March 31, 2006 > > > > So I was at the produce stand and felt adventerous and bought an eggplant. > > Now I have no idea what to do with it that might induce a 5 year old to eat it. We are dairy and nut free. Any ideas?? > Could I fry it? Mix it and bake it like squash? I'm always eager for new sneaky vegetable ideas....... Page 92, BTVC, edition 10, eggplant soup. or Baba Ganouch 2 lb (900 gr) eggplant 1 tablespoon salt 1 garlic clove) 3 tablespoons plain yogurt 1/2 cup (120 cc) lemon juice Or: Leave skin on. Slice, salt, place on a slanted board and weight with something heavy for 30 minutes so water will drain off Dip in beaten egg and nut flour and fry in oil. Drain well. or Slice and use in lasagna type dishes. Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2006 Report Share Posted April 1, 2006 You could puree it for soup, or meatloaf. I put eggplant in his nut muffins. Agape, Norvell wrote: So I was at the produce stand and felt adventerous and bought an eggplant. Now I have no idea what to do with it that might induce a 5 year old to eat it. We are dairy and nut free. Any ideas?? Could I fry it? Mix it and bake it like squash? I'm always eager for new sneaky vegetable ideas....... Thanks!! Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 Okay, I will offer this with the understanding that I don’t think it tastes good but my son loves it. I peel then slice the eggplant about a ¼ inch (or slightly less) thick. I dip it in egg then into a 50/50 mixture of pecan/almond meal. I spray a glass pan baking sheet with olive oil, place the eggplant pieces (in one layer) in the pan, then spray them with olive oil. Bake at 350 degrees for about 35 minutes, turning once about halfway through. The first time I made these I fried them but I hate frying so I tried them baked and my son didn’t even notice the difference. Also, you’re supposed to (after peeling and slicing) salt eggplant and let it sit for about an hour to draw out some of the moisture (rinse off the salt afterwards if you want to), otherwise they might be mushy. I’ve never NOT done this so I’m not sure if it’s really necessary or not. Diane _____ From: pecanbread [mailto:pecanbread ] On Behalf Of Norvell Sent: Thursday, March 30, 2006 6:02 PM To: pecanbread Subject: Eggplant, anyone? So I was at the produce stand and felt adventerous and bought an eggplant. Now I have no idea what to do with it that might induce a 5 year old to eat it. We are dairy and nut free. Any ideas?? Could I fry it? Mix it and bake it like squash? I'm always eager for new sneaky vegetable ideas....... Thanks!! Becky Quote Link to comment Share on other sites More sharing options...
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