Eggplant Puree
Suitable for: 8 months to 10 months old baby
Ingredients: 1 Eggplant
Cooking Method and Preparation:
Step 1: Wash and peel eggplant. Deseed as needed.
Step 2: Cut into 1 inch pieces and steam until tender and mushy.
Step 3: OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30 minutes or until tender.
Step 4: Place into your choice of appliance for pureeing and begin pureeing.
Step 5: Add water as necessary to achieve a smooth, thin consistency.
Nutritional Value of 100g of Eggplant:
| 1 | Folates | 22 ug |
| 2 | Vitamin A | 27 IU |
| 3 | Vitamin C | 2.2 mg |
| 4 | Vitamin E | 0.3 mg |
| 5 | Vitamin K | 3.5 ug |
| 6 | Iron | 0.24 mg |
| 7 | Magnesium | 14 mg |
| 8 | Niacin | 0.649 mg |
| 9 | Zinc | 0.16 mg |
| 10 | Thiamin | 0.039 mg |
Remarks on Eggplant Puree:
Eggplants contain a great amount of Vitamin A and Folate. It also contains fiber which helps to maintain bowel regularity. There is also a high amount of calcium and even some Vitamin K in this purple vegetable.
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