Eggplant & Tomato Blend

Ingredients

• 1 small eggplant, peeled and cubed
• 2 ripe tomatoes, quartered

Method

1. 01

   Peel 1 small eggplant and cut into 1-inch cubes. Core and quarter 2 ripe tomatoes.

2. 02

   Place eggplant cubes in a steamer basket over boiling water and steam for 8 minutes.

3. 03

   Add tomato quarters and continue steaming for another 5-6 minutes until eggplant is completely soft.

4. 04

   Transfer both vegetables to a blender with 2 tablespoons of steaming liquid.

5. 05

   Blend until completely smooth; the tomatoes provide enough moisture for a silky consistency.

How to offer

Offer at 9+ months. Start with a small serving to observe for any sensitivity. The tangy tomato flavor introduces new taste profiles.

Storage

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