Dad vs. Daughter: Meal #1 - Cod and Eggplant

Today I am starting a new section for the blog. I've been waiting for this moment for almost a year, and now it's here! E. has had enough new foods to be able to share her dinner with us, or rather we can all enjoy the same meals. Now I have both husband and E. to think of, so my goal is to make the meals together, but differentiate some finishing ingredients to satisfy all the palettes.

E. has not yet tried eggplant, and I am not sure how I could have waited this long. It's one of my favorites. I picked up a great, firm one at the market with about 1.5 lbs of cod, which she's tried before. Certainly may not seem adventurous, but when you're 11 months, it's like fugo...almost.

Meal #1: Cod and Eggplant

  • 1.5 lbs of cod filet, skinless
  • 3 slivers of butter
  • salt
  • 1 peeled, cubed organic eggplant
  • 1tsp vegetable oil
  • 2tbsp water
  • 4 tbsp whole milk organic yogurt
Salt eggplant lightly (if bitter, let stand about 20 minutes and drain from released juice, otherwise proceed). Place the eggplant in a saute pan with the water. Mix with a wooden spoon until starting to sizzle, add the oil. Keep mixing until cooked through (about 6-7 minutes on medium-high heat). Set aside to cool a bit. Add yogurt and mix.

On a section of foil, place rinsed and dried cod. Salt lightly and place the butter slivers on top. Close off the foil on top and sides. Place on the grill ~300F for about 7 minutes (This can be done in the oven as well).

  • Serve cod atop of eggplant (make sure both are cooled to eating temp)


additional ingredients:

  • 1/4 tsp white miso paste
  • 2 tbsp roughly chopped cilantro
  • 1 clove of garlic
  • a little salt

Add minced garlic and cilantro to the eggplant dish (add salt to taste if necessary). Mix the white miso paste with the butter sauce the fish was baked in - serve as finishing sauce for the cod.

No pictures today, but promise for next time.


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