Jack's Aubergines

This week was a great food week for Jack. We discovered he loves tomatoes (kind of already knew) and eggplants. I adapted a recipe from the cookbook Wild Rosemary and Lemon Cake called Enza's Aubergines (eggplants). He ate 4-5 of them plus all the stuff originally on his plate. He first ate off the tomatoes and then ate the eggplant. He often likes his food deconstructed.

He also enjoyed snacking on kale chips while mommy was cooking and like the crispy pork cheeks we had at Rustico in Alexandria. He's definitely not afraid to try new things!

He also like spinning the salad spinner for mommy while she was making a salad. Jack hasn't taken to salad too much. He prefers his veggies cooked and soft.

Just for fun, here's my adaption of Enza's Aubergines.

1 large eggplant
fine sea salt
EVOO

Topping
8 oz grape tomatoes
2 garlic cloves
1 teaspoon dried oregano
1/2 tsp or more of anchovy paste
EVOO
Salt and pepper to taste

Slice eggplants into discs and arrange on baking tray. Brush with EVOO and sprinkle with salt. Bake in 425 F oven for 12-15 minutes

Finely dice grape tomatoes while eggplants are cooking. Add to bowl with minced garlic cloves (I use a microplane grater) and the other ingredients. Mix and make sure paste dissolves evenly.

Take out eggplants and top with tomatoes. Bake for another 15-20 minutes.