Kid Chef Eggplant Baguette

Kids can grow small straight thin Japanese eggplants in their organic raised bed garden. Eggplant is high in fiber, potassium, and B vitamins and is low in calories. Cherry tomatoes are wonderfully abundant and have a long growing season. Cherry tomatoes are a good source of vitamins A, C, K, and potassium and are so yummy fresh picked that kids often eat them right from the vine.

In a medium bowl, kids can slice 3 small organic eggplants, cut in half 1 cup of organic cherry tomatoes, and slice ¼ cup of onion. Add 1 tbsp organic extra virgin olive oil, 1 tsp organic balsamic  vinegar, ½ tsp organic maple syrup, ⅛ tsp sea salt, and ⅛ tsp red pepper flakes. Stir to coat the veggies and let marinate for 10 minutes. 

Cover a rimmed baking sheet with parchment paper and spread the veggies evenly in one layer. Roast for 15 minutes and turn the pan; then roast another 15 minutes until the eggplant is golden brown. Kids can slice in half and toast an organic baguette drizzled with organic extra virgin olive oil and sea salt. Spread the roasted veggies on top of the baguette and serve with fresh sliced cilantro. 


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