I found myself in a bit of a produce pickle the other day. I went slightly overboard in buying produce forgetting that the kids would be off camping for the weekend. So I was faced with the task to get rid of the produce in meals so it wouldn’t go bad.
My son loves the zucchini/courgette flans so I thought it would be great to do a zucchini/courgette side as a treat for him. And I bought an aubergine as the kids requested an Italian meal.
For the zucchini/courgette side I used the spiral cutter again. So much easier with the softer produce! Very quick. 🙂
Set that aside and chop up some aubergine.
In a skillet melt some butter and sear the steak to brown on both sides then finish off in the oven to the desired doneness. In the skillet add some avocado oil. Once heated add the aubergine and saute for a few minutes. Then add some oven roasted tomatoes and a few cloves of chopped garlic. Add a bit of white balsamic vinegar.
While the sauce cooks set up another skillet and heat up some more avocado oil. Toss in the zucchini/courgette spirals. Season with sea salt, pepper, and a few splashes of white balsamic vinegar.
Slice the steak and stop with the aubergine sauce. Grate fresh parmesan cheese and serve.
I even liked the zucchini/courgette which is unheard of! But I noticed my son wasn’t touching the zucchini/courgette. Apparently the only way he likes it is in the flan. Sigh. Fortunately my daughter couldn’t get enough so it didn’t go to waste. Sometimes it is hard to keep up!