Ever tried cooking a particular vegetable that your kid showed little or no interest in eating? If you did, would you give up after a few attempts? Then I urge you not to be discouraged as there is always a good chance of changing your little ones’ mind. You just have to be a bit creative in playing around with your cooking method and food presentation. That’s my little secret in tackling my son’s fussiness over certain vegetable that he dislikes initially.
By learning to cook a variety of non-Chinese cuisines, it opens up more cooking options to me. Take the example of eggplant (aubergine). When I first started cooking it using the common Chinese stir-fry method, my son only took a few bites. Then I discovered another method using Japanese seasoning. This time, he ate slightly more but didn’t give me that enthusiastic “Mommy, I want more!” look.
When I saw this Greek-inspired casserole dish (Moussaka) from Mitong’s blog (小小米桶的写食厨房), I felt confident that it was going to get my son’s taste buds excited as he never seem to ever get bored with bolognese sauce and cheese. The recipe shared a similarity to lasagna. The difference is layers of eggplants is used instead of layers of lasagna sheets. The dish is totally delicious and paired so well with pasta. You should see the speed in which my hubby and son walloped up the dish and pasta. By the time I finished my shooting, they had already cleaned up their plates. Yeah, we loved it very much. It was really a very satifying meal for my family. It looks like from hereon I will have no trouble clearing the eggplants in my fridge.
At first glance, the recipe looks complicated with its long list of steps. But, it’s a very versatile recipe. So, don’t be taken a back by it. It is actually very simple and involves only 3 basic steps: prepare ingredients (eggplants, sauce and cheese), assembly them in a casserole and bake. Get your little ones to help in the assembly process as it’s really fun and enjoyable!
This recipe guarantees zero leftover. The bolognese sauce is great for pasta dish. You can freeze any excess for later use. As for the eggplant and shredded cheese, you can turn them into a super easy side dish which is another hit in my family.
>>>> Click on page 2 for recipe and step by step photo for baked eggplants with bolognese sauce….
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>>>> Click on page 3 for recipe and step by step photo on how to make bolognese sauce…………..