With the start of the new school year come good resolutions: among them, getting children to eat vegetables. To do this, you sometimes have to be tricky and transform the plate into a colorful painting. This is what Stéphanie Antoine and Pauline Beauvais propose in Eat your vegetables! (Editions de La Martinière, 192 pages, 24 euros), a book we have already told you about, a sort of culinary bible for struggling parents. Vegetable by vegetable, the seventy-five enticing and entertaining recipes have the advantage of being easy to make and a change from endless spinach with cream. Because summer continues a bit and the aubergine season with it, here are three dishes to try with the family.
Boulenta and roasted tomato sauce
Rest time: 10 minutes
Cooking time : 40 minutes
Ingredients for 2 adults and 2 children:
- 1 medium eggplant
- 3 cooking tomatoes
- 1 onion
- 60g polenta
- 1 egg
- 20 g grated cheese (parmesan, for example)
- 1 clove of garlic
- 1 tsp maple syrup
- 1 tsp smoked paprika
- 2 tbsp olive oil
- salt
- ground pepper
Preheat the oven to 200°C.
Cut the aubergine into small cubes, then the tomatoes and onion into quarters. Arrange the vegetables separately on a baking sheet and bake for 15 minutes.
In a salad bowl, swell 60 g of polenta in 10 cl of boiling water for 5 minutes and season with salt. Add the eggplant cubes and 1 egg to the polenta and stir briskly so that the egg does not cook. Add 20 g of grated cheese and leave to stand for 10 minutes in the cold.
Roasted tomato sauce mission: mix the tomatoes and the cooked onion with 1 clove of garlic, the maple syrup, the smoked paprika, salt and pepper.
Form polenta-aubergine balls using 2 tbsp and place on a baking sheet. Oil the dumplings with a brush.
Bake for 20 minutes.
Serve with spaghetti in olive oil, a few spoonfuls of roasted tomato sauce and grated parmesan.
Melanzane alla milanese
Cooking time: 12 to 15 minutes
Ingredients for 2 adults and 2 children:
- 2 eggplants
- 1 bottle of passata (tomato coulis)
- 1 clove of garlic
- 2 eggs
- 1 plate of flour
- 1 plate of breadcrumbs
- 1 small handful of grated parmesan
- 1 tbsp cooking oil
- 30g butter
- 10 sage leaves
- 1 level tbsp of sugar
- salt
In a saucepan, gently heat the passata with the sugar, crushed garlic clove and 1 pinch of salt. Cover.
Arrange the 2 beaten eggs in a deep plate, flour in a second and the breadcrumbs mixed with parmesan in a third. Cut the aubergines with the skin lengthwise into thin slices of about 0.5 cm. Dip them in the flour, then in the egg, then in the breadcrumbs, then again in the egg and in the breadcrumbs.
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