Eggplant Mash
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Fiber-rich
- Age
- 9 months+
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
Ingredients
- 1 medium eggplant (about 300g)
- 1 teaspoon olive oil (optional)
Method
- 01
Preheat the oven to 200°C (400°F). Wash the eggplant and pierce several times all over with a fork.
- 02
Place on a foil-lined baking tray and roast for 30–35 minutes until completely collapsed and the flesh is very soft.
- 03
Remove from the oven and allow to cool. Slice in half lengthwise and scoop out the soft flesh, discarding the skin.
- 04
Place the flesh in a fine mesh sieve and press gently to drain off any bitter liquid.
- 05
Mash with a fork or blend until smooth. A small drizzle of olive oil adds healthy fats and improves texture.
Gallery
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.
Nutrition note
Good source of fiber and antioxidants, particularly nasunin. Contains potassium and B vitamins. Low in calories.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
