Herby eggplant puree

herby rice & eggplant

+5 months

This dish is inspired by a smoky eggplant salad that's commonly served in Myanmar. Baby-proofed but full of flavour nonetheless.

Allergies

Sesame

Ingredients for 2 portions

  • 5 eggplants

  • 1 tsp tahini

  • 0.5 tsp mint, freshly chopped

  • 0.5 tsp coriander, freshly chopped

  • 30 g rice

Preparation

  1. Cook the eggplant (whole, skin still on) for 30 minutes in a 170°C/340°F oven. Let it cool down and remove the skin.

  2. Mash the eggplant with a fork and add the tahini, coriander and mint.

  3. Cook the rice according to the instructions on the package and stir through the eggplant salad.

Also joining the table?

Use these ingredients to make a myanmari eggplant & rice salad.