Eggplant & Tomato Blend
Eggplant can be introduced around 6 months when cooked until very soft. It has a mild flavor and creamy texture.
23 min1 serving
Ingredients
- 1 small eggplant, peeled and cubed
- 2 ripe tomatoes, quartered
Instructions
- 1
Peel 1 small eggplant and cut into 1-inch cubes. Core and quarter 2 ripe tomatoes.
- 2
Place eggplant cubes in a steamer basket over boiling water and steam for 8 minutes.
- 3
Add tomato quarters and continue steaming for another 5-6 minutes until eggplant is completely soft.
- 4
Transfer both vegetables to a blender with 2 tablespoons of steaming liquid.
- 5
Blend until completely smooth; the tomatoes provide enough moisture for a silky consistency.
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