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Easy Roasted Eggplant

Eggplant is very versatile, packed full of nutrients and a great soft food for babies to try!

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This is my easy roasted eggplant dish...with an Indian twist - inspired by the traditional Indian dish Bharit.

Our Sumshie (10-months) tried this for the first time today and loved it!


2 Eggplants

1 onion, chopped

4 cloves of garlic, chopped

1 tsp of cumin

Extra virgin olive oil


1. Roast the eggplants (skin on) - you can do this on the BBQ, stove top or in the oven. You want to roast them until soft and the skin just cracks (they will look a bit deflated and that's a sign they are ready).

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2. While the eggplants are roasting, chop the onion and garlic. Grind the garlic well in a mortar and pestle (you can skip this step it just helps to bring out the flavour).

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3. When the eggplant is ready, peel all the skin off. You want to make sure all skin is removed or the dish will have a bitter taste. Just watch your fingers the eggplant will be hot!

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4. Heat a fry pan on medium heat. Mash the eggplant in a bowl.

5. Add oil to the fry pan and when this comes to temperature add the onion stirring quickly with a wooden spoon until soft. Quickly add the eggplant, garlic and cumin stirring constantly for 2-3 minutes. You just want to combine the ingredients and remove while still soft.

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Variation - you can add chopped tomato and/or coriander for great vegetarian side dish.

Check out the video of Smushie trying this for the first time over my you-tube channel.

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xxx The New Mum's Nutritionist

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