Eggplants (also known as aubergines) come in several varieties. The deep purple shiny ones are very attractive – but the skin of any variety can cause digestive problems, so use only the flesh for your baby. Eggplant may be introduced into baby’s diet at around 10 months, when its mild flavour and soft texture make it ideal for mixing with other foods or using as a finger food.
Eggplant is good for baby (and you):
Although the flesh appears pale and uninteresting, eggplants are a great source of fibre, so are good for the digestive system. They also provide folate to support red blood cell and nervous system development, some vitamin K, and good amounts of calcium and vitamin A.
Hints on buying and storing:
- Varieties range in size, shape and colour, but a fresh eggplant should be shiny and brightly coloured.
- Check for damage and discolouration.
- An eggplant should feel firm and ‘solid’, not lightweight.
- Store in the vegetable compartment of the refrigerator.
- Try not to squash eggplants, as they are delicate.
- Cut only as you need them.
Tips on cooking:
- Peel, dice, then steam – or steam unpeeled then cool, cut in half and scoop out the flesh.
- Steaming gives the softest texture.
- Bake or fry – but use oil sparingly, as eggplant will soak it all up.
Ideas for ways of including eggplant in your baby’s meals:
- Serve sticks of peeled, steamed eggplant as finger food.
- Combine with carrots, courgette (zucchini) or green beans.
- Mix some grated cheese into steamed, mashed eggplant.
- Add to cooked lentils, pasta or brown rice.
Please remember: Always consult your baby’s paediatrician or doctor about introducing new foods.
This information presented to you acts as a guide which contains researched information only and is not intended to replace advice from a qualified health professional.
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