⏰ Prep 20 minutes • Cooking 25-30 minutes
👶🏻 Suitable from 6 months, serve in finger shaped strips
🌱 Vegetarian • Vegan option
❄️ Store in the fridge in an airtight container for a couple of days, or freeze for up to 2 months
I think exposing our children to different vegetables is important. I notice that the vegetables served in this way are more attractive to Grace. The first time I cooked this recipe, I was surprised how much she liked it, I can say, for now, it's one of her favorite dishes.
2 medium courgettes
2 medium aubergines
2 onions yellow or red
100-130g grated Parmesan (can sub for dairy free cheese or 2 tbsp nutritional yeast)
100g breadcrumbs + extra for the top
2 tbsp olive oil
1 garlic clove, finely chopped
3 tbsp milk of choice (I used oat)
1 egg, can sub for flax eggs
6-8 fresh basil leaves
1/2 tsp salt
Ground black pepper, to taste
Preheat the oven to 200°C, fan 180°C, gas 6. Meanwhile, peel onions and trim the ends, wash the courgettes and aubergines well and cut off the ends.
Cook the vegetables whole in a large pan of boiling water for 10 minutes, drain, then leave to cool slightly. Halve the cooked courgettes and aubergines lengthways and the onion in half and scoop out the flesh. Set aside the hollowed-out halves and roughly chop the cooked flesh.
Heat the olive oil in a large frying pan, add the garlic, and cook for 5 minutes, until golden, then add the vegetables flesh and cook for 5 minutes.
Transfer the mixture in a food processor (or large bowl) and add in the Parmesan, breadcrumbs, parsley , beaten egg, basil, milk, salt and pepper and pulse for a few seconds until roughly combined (don’t need to be smooth).
Spoon the mixture back into the hollowed-out vegetables halves and scatter some breadcrumbs over the top. Arrange the vegetables side-by-side in a large baking tray/dish , lightly spray with some olive oil and bake in the oven for 25-30 minutes, until the tops are a lovely golden brown.
Leave the vegetables to settle for 10 mins.
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