My son asked to try Eggplant, a sign that my plan to reverse the picky eating that surfaced at age 3 is working! I’ve been steady about it, playing the long game…but it’s working!!!! A topic for a future post.
Steaming veggies happens fast – part of why I love it, especially on weeknights. This took me about 5 minutes. The zucchini cooks faster – within 2 if sliced thin. In hindsight, I’d start the Eggplant and then add the zucchini for the last 2 minutes or so.
1/2 Medium eggplant cut into rounds then cut evenly into sixths or eighths
1/2 zucchini cut into 2 cm thick rounds
Steps to put this on your table:
- Place your steamer basket above boiling water (ideally in the last 5 minutes that you’re boiling water or stock to cook pasta, cous cous, quinoa… something else so that you’re accomplishing a quick win by cooking two things at once with less dishes).
- Put the Eggplant on first (cover, vented) for 3 minutes.
- Add the Zucchini (cover, vented) and cook for another 2 minutes.
- Voila, serve seasoned with a little salt, pepper and olive oil to taste. Enjoy!
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