i have a similar attitude to eggplant as i do to mushrooms. how i survived as a vegetarian for four years i will never know. but again, i want arty to try all kinds of food, and not be limited by the likes and dislikes of his parents. with that in mind, here is an eggplant recipe:

roasted eggplant with zucchini, broccoli and quinoa


1 medium eggplant
1 medium zucchini
florets from 1 medium head of broccoli
1 cup quinoa
2 cups chicken stock
1 tsp ground coriander seed
approx 1 tbsp olive oil


  • preheat oven to 180 degrees celsius
  • remove top from eggplant and slice in half, lengthways
  • place eggplant halves right sides up in baking dish, drizzle lightly with olive oil, and sprinkle with coriander seed
  • place in oven and bake for approx 45 mins, until golden and tender, then remove from oven and allow to cool
  • meanwhile, place stock and quinoa in a small saucepan and bring to boil
  • lower heat and cook, covered, for approx 10-15 min, until liquid has been absorbed by the grains. leave to stand, covered, for a further 10 mins with  the heat off.
  • steam broccoli and zucchini until tender.
  • when eggplant has cooled, scoop the flesh out of the skin. discard the skin.
  • puree all vegetables, then add quinoa.
i’m always excited to have another way to include the wondrous quinoa in arty’s diet, with all its nutritional value (iron, zinc, magnesium, phosphorous, folate, etc).