Eggplant Baby Food Is a staple in home cooking. It is usually made with bananas, zucchini, sweet potatoes, and some liquid to create a smooth puree for infants.
It is a wonderful dish to have when you are short of produce or planning on making a lot of purees. It is also nourishing and highly nutritious.
Its smooth texture, low-fat content, and rich flavor make it the perfect choice for babies at all stages of development.
When Can Eggplant Baby Food?
It is said that babies introduced to solid foods should sit without support and be willing to explore new tastes and textures.
Babies ready for this step may not be able to eat eggplant on their own, but they will be happy to feed themselves with a spoon or by grabbing off the spoon. Before serving, you can mash up their food with a fork or place it in a blender to smooth the texture.
What Can I Use Eggplant Baby Food For?
Eggplant baby food is perfect for baby’s breakfasts. It provides the perfect balance between nutritious and sweet, and it is a great source of iron and vitamin B6.
You can use it to create smoothies or serve with other purees like sweet potato, banana, or spinach. You can also stir in chopped egg white to make a dairy-free yogurt baby food.
Nutrition Value Of Eggplant
Serving Size: 1 Cup Preparation Time:5minutes
| Nutrition | Amount |
|---|---|
| Calories | 69kcal |
| Fat | 0.2g |
| Carbohydrate | 14.6g |
| Protein | 1.9g |
| Protein | 1.4% |
| Vitamin C | 0% |
| Vitamin A | 2% |
| Calcium | 2% |
| Iron | 14% |
8 Easy Eggplant Baby Food Recipes
1. Mini Eggplant Parmesan
You Wil Need:
- 1 cup diced and cooked eggplant, drained
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- Pinch salt and pepper to taste
Prepare:
Step 1.
Place eggplant in a colander, sprinkle with salt, and allow to drain for at least 30 minutes. This will remove excess water from the eggplant.
Step 2.
Cut into small pieces, add the diced eggplant to a small bowl and toss with spaghetti sauce, oregano, basil, salt, and pepper. Serve warm
Step 3.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
2. Spinach and Eggplant Puree
You Will Need
- 1 small eggplant, peeled and chopped into cubes
- 2 cups spinach, cooked
- 1/2 cup cooked quinoa or brown rice (optional)
Prepare
Step 1.
In a medium saucepan, place the chopped eggplant, cover with water and bring to a boil over medium heat. Reduce heat and cook until very tender, about 10 minutes. Drain and set aside.
Step 2.
Place the spinach in a blender and puree until smooth.
Step 3.
Place cooked quinoa, eggplant puree, and spinach into a high-powered blender such as a Vitamix or Blendtec and blend until smooth. Allow cooling slightly before serving. Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
3. Quinoa, Eggplant, and Carrot Mash
You Will Need
- 1 cup cooked quinoa or brown rice
- 1 cup cooked carrot, diced
- 1/2 cup diced and cooked eggplant, drained
Prepare
Step 1.
In a small saucepan over medium heat, add the quinoa and carrots. Cook for about 4 minutes. Add the diced eggplant and cook for another 2 minutes. Remove from heat and allow to cool slightly before serving.
Step 2.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
4. Honey and Eggplant Dip
You Will Need
- 1 cup diced and cooked eggplant drained and patted dry
- 1 1/2 teaspoon honey
Prepare
Step 1.
Place eggplant in a colander, sprinkle with salt, and allow to drain for at least 30 minutes. This will remove excess water from the eggplant.
Step 2.
Cut into small pieces and add the diced eggplant to a small bowl. Add the honey and stir until combined. Serve immediately or cover and store in the refrigerator for up to 1 day
Step 3.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
5. Baked Eggs with Greens and Eggplant
You Will Need
- 6 eggs, hard-boiled, peeled, and halved
- 1/2 cup cooked baby eggplant,
- cubed in 1/2 inch pieces
- 2 cups spinach, cooked and chopped small
- 1/8 teaspoon salt and pepper to taste
- 1 tablespoon butter (optional)
- 1 (8 ounces) block cream cheese, cut into cubes – optional
Prepare
Step 1.
Preheat oven to 375F.
Step 2.
Mix all ingredients in a large bowl and place the mixture in a large baking dish. Bake uncovered until the eggplant is tender and the filling is done approximately 30 minutes. Serve warm or at room temperature.
Step 3.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
6. Veal and Eggplant
You Will Need
- 2 cup cubed veal (or chicken or turkey)
- 1/4 cup diced eggplant
- 2 tablespoon fat-free cream cheese
Prepare
Step 1.
Add the cubed veal, eggplant, salt, pepper, and pareve cream cheese to a microwave-safe bowl. Microwave for 5 to 7 minutes until the mixture is bubbly. Serve warm or at room temperature. Store in the refrigerator for up to 3 days.
Step 2.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
7. Eggplant and Carrot Puree
You Will Need
- 1 cup diced cooked eggplant, drained and patted dry
- 2/3 cup cooked carrots, diced
Prepare
Put the ingredients in a high-powered blender and mix until they are combined. Add water as needed to adjust the consistency.
Step 1.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
8. Mushroom and Eggplant Puree
You Will Need
- 8 ounces canned mushrooms, rinsed and drained
- 1 cup diced cooked eggplant, drained
Prepare
Put the ingredients in a high-powered blender and mix until they are combined. Add water as needed to adjust the consistency.
Step 1.
Baby food Storage: Store in airtight containers for up to 3 days or freeze for 6 months.
Possible Health Benefits Of Eggplant For Infants
1. Eggplant is a good source of folate, which is an important nutrient for pregnant women. Eggplants are also an excellent source of choline, C, A, B6, and B12.
2. Eggplant contains carotenoids, plant chemicals that give it its orange color. Carotenoids are essential nutrients that contain vitamin A and vitamins C and E (which help form the blood system by calming the body’s immune system).
3. Eggplant contains antioxidants that scavenge harmful free radicals. Free radicals cause cell damage, and an imbalance of free radicals may lead to cell dysfunction, impair organ development and functions, immune response, and brain function.
4. Eggplant contains trypsin inhibitors which are proteolytic inhibitors that prevent protein digestion by enzymes in the digestive tract.
5. Eggplants contain high amounts of dietary fiber that help lower cholesterol, promote weight loss, and prevent constipation in infants if fed to them regularly.
How To Select And Store Eggplant?
Eggplant is now allowed to be sold fresh in the United States. The trick is, of course, to select a white eggplant with smooth skin. The eggplant should feel heavy for its size and have firm, malleable flesh that gives slightly when pressed with your finger.
If the meat is spongy or mushy, or undercooked, it probably was not good quality and should be discarded and replaced.
Selection tips
1. Choose eggplants that are free of soft or cracked spots. The white should be uniformly colored, and the flesh should be firm.
2. Eggplants should feel heavy for their size, firm, malleable skin, and should not be spongy or mushy when pressed with your finger. If the flesh is spongy or mushy, it most likely was not of good quality and should be discarded and replaced.
3. Eggplants should be free from bruises and blemishes, especially those that are discolored spots on the skin.
4. Choose eggplants with no yellowing or browning at the base of the stem end or around the stem of smaller varieties. These eggplants have been in direct sunlight, which can cause discolorations like this.
5. Choose smooth and heavy eggplants for their size, without soft or discolored spots.
6. If the skin is tough, peel it off as best you can with a vegetable peeler before cooking.
7. Don’t buy an eggplant that feels spongy or puffy. It will be bitter and tough.
Storage tips
1. Eggplant can be stored at room temperature for several days.
2. Eggplant should be stored in a cool and dark place, with temperatures no higher than 60F, to prevent the eggplant from drying out.
3. Eggplant may be refrigerated for up to 5 days after purchasing, with no significant changes in quality or texture.
4. To maximize storage life, avoid cutting off the ends or tip of the eggplants since this will cause them to fade and dehydrate quickly.
5. Cut off the stems and wash the eggplant before cooking for the same reason.
Conclusion
Eggplant is a nutritious vegetable for all young people and can be enjoyed during pregnancy. Â It is also good for older people due to its high antioxidant content, which may help protect the body from the ravages of aging.
Eggplants are inexpensive and fairly easy to cook, so they are ideal vegetables to include in a healthy eating plan.
