Butternut Squash and Eggplant Tart that even kids will eat

Posted by Margalit

I happen to love eggplant. My kids, not so much. Or, shall I say, not at all. They don't like what they consider the slimy nature of eggplant. They'll eat eggplant parmesian when it's sliced very thin, breaded, and fried crispy. Sometimes. Otherwise, they don't like it. But when I made this tart from a recipe I found on an Israeli blog I read, I knew I would have to try it. I didn't sneak in the eggplant, I just neglected to mention it was there. Butternut squash tart. Yeah, they'll eat that in a big hurry. They are huge squash eaters, my kid. So this was quite the successful tart.

Butternut Squash and Eggplant Tart

2 large eggplants
2 large butternut squash, cut in half lengthwise and cleaned of seeds
2 eggs, beaten
1 cup lowfat soft white cheese (i.e. farmer cheese or other)
1 cup lowfat garlic flavor soft cheese spread
2 Tbl mayonnaise (lowfat ok)
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt

Grill the eggplant and squash on a medium-high heat until soft.
Remove seeds.
Put in large mixing bowl and mix together well (they should each be falling apart a bit). You can mix them in a food processor if you like, but I prefer to leave them a little bit chunkier. Add the beaten eggs and mix well.
In a separate bowl, combine the remaining ingredients and mix thoroughly. Add to the eggplant-squash mixture and combine thoroughly.
Pour into a greased pie plate and bake for 45 minutes in a medium oven (say about 350F/170C) for about 45 minutes (keep an eye on it). Top should be a golden brown.

Optional: throw in some sauteed mushrooms in addition, or even instead of the eggplant. Steamed carrots and/or sweet potatoes would also work. It's a flexible style of cooking. Get creative.

TAGS: Butternut Squash And Eggplant Tart, Eggplant, Squash Tart, Tart
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