Eggplant Mash
Eggplant can be introduced around 6 months when cooked until very soft. It has a mild flavor and creamy texture.
Ingredients
- 1 medium eggplant (about 300g)
- 1 teaspoon olive oil (optional)
Instructions
- 1
Preheat the oven to 200°C (400°F). Wash the eggplant and pierce several times all over with a fork.
- 2
Place on a foil-lined baking tray and roast for 30–35 minutes until completely collapsed and the flesh is very soft.
- 3
Remove from the oven and allow to cool. Slice in half lengthwise and scoop out the soft flesh, discarding the skin.
- 4
Place the flesh in a fine mesh sieve and press gently to drain off any bitter liquid.
- 5
Mash with a fork or blend until smooth. A small drizzle of olive oil adds healthy fats and improves texture.
Cook it from the original
This recipe comes from blwrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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