Eggplant Mash

Ingredients

• 1 medium eggplant (about 300g)
• 1 teaspoon olive oil (optional)

Method

1. 01

   Preheat the oven to 200°C (400°F). Wash the eggplant and pierce several times all over with a fork.

2. 02

   Place on a foil-lined baking tray and roast for 30–35 minutes until completely collapsed and the flesh is very soft.

3. 03

   Remove from the oven and allow to cool. Slice in half lengthwise and scoop out the soft flesh, discarding the skin.

4. 04

   Place the flesh in a fine mesh sieve and press gently to drain off any bitter liquid.

5. 05

   Mash with a fork or blend until smooth. A small drizzle of olive oil adds healthy fats and improves texture.

How to offer

Offer as a smooth mash on a preloaded spoon. Best introduced at 9 months. Combine with tomato puree for added flavour.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.