Eggplant tomatoes

Tomato & eggplant

+4 months

The taste of tomatoes varies between sour and sweet and might not always be your baby's first choice. Introducing it together with eggplant makes it a bit more soft in flavour and texture. You can vary the amount of tomato you put in, starting with less and moving up to more.

Ingredients for 1 portion

  • 0.25 eggplant

  • 1 tomato

  • 1 tsp olive oil


  1. Preheat the oven at 180°C/350°F and cook the eggplant (whole, skin still on) for 45 minutes. Your fork should go through easily when they're cooked.

  2. Let it cool down a bit and remove the skin. It should slide off very easily.

  3. Submerge the tomato in boiling water for 30 seconds. Take it out and remove the skin. The tomato itself will be a bit soft already. If it's really hard still, keep it in the boiling water for a bit longer.

  4. Chop the tomato and blend together with the eggplant until completely smooth. Add the olive oil and you're done.

Also joining the table?

Make baba ganoush and serve it as a dip.

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