5 Minute Steamed Eggplant & Zucchini

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.

Expectations:

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.

Ingredients:

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:

1. 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).
2. Put the Eggplant on first (cover, vented) for 3 minutes.
3. Add the Zucchini (cover, vented) and cook for another 2 minutes.
4. Voila, serve seasoned with a little salt, pepper and olive oil to taste.  Enjoy!

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