Ok actually, this is how to get your family to eat eggplant! It's a beautiful aubergine coloured vegetable and generally kids don't like the looks of it. It can be bitter and chewy and rather unappetising. On the other hand, they're healthy and hey, we're meant to eat a rainbow of food and there aren't many other purple veggies!

I recommend getting your kids to help in the kitchen because when they see what goes into it, I've found they're more than likely to at least give it a test drive and try it too.

BREADED EGGPLANT

Ingredients
1 eggplant
Salt (approx 2 tsps)
1-2 eggs
Flour (approx 1 cup)
Breadcrumbs/panko crumbs (approx 1 cup)
Olive oil

First you need to wash the eggplant and cut it into slices making lots of little circles. I'd suggest you try a few different thicknesses, but thin slices cook faster and result in an amazing creaminess your kids will LOVE, yep LOVE. Put all your slice in a bowl and give them a good coating with salt. Let them sit for at least 10 minutes and this helps remove a lot of the bitterness.

Then it's just like chicken schnitzl - getting your hands dirty. Then get each stage ready. Get a plate of flour to dip the eggplant slices in (don't rinse off the salt). Crack egg(s) in a bowl and give it a good whipping with a fork. Then have a plate of breadcrumbs ready. Can I suggest these can either  be homemade using the ends of bread loaves and zapped in the Thermomix/food processor or try Japanese panko crumbs - my kids love these and they add extra crunch! Take each eggplant slice through the process from flour to egg to breadcrumbs to the pan. Fry in olive oil. Be generous with the olive oil and ensure they're good and cooked. They'll go a beautiful golden colour. Keep them warm in the oven on low.

Voila. You're done. These little babies are great as a complement to any meal. Then keep them in the fridge and add them to a sandwich, a bowl or just another finger food. Best served hot and even the pickiest of eaters will give these a go. Bon appetit! x