Puréed Eggplant with Parmigiano Reggiano
Makes about 2 cups
Time 1 hr 15 min
Introduce this simplified Italian favorite to little ones for a sophisticated spin on baby food. Roasting eggplant brings out its creamy texture and is particularly flavorful when combined with Parmigiano Reggiano and tart yogurt.
Special Diets:
Ingredients
- 1 1/2 pound eggplant (about 2 medium), trimmed and halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1/2 cup grated Parmigiano Reggiano (about 1 ounce)
- 2 tablespoons whole-milk plain Greek yogurt
Method
Preheat the oven to 400°F.
Rub eggplant halves all over with oil and place, cut-side down, on a baking sheet.
Roast until very tender, about 30 minutes.
Loosen eggplant by running a spatula underneath each half and then flip them over. Let cool.
With a spoon, scrape out as much eggplant flesh as possible and transfer to a food processor, discarding skins.
Add cheese and yogurt and pulse until chunky, or purée until smooth.
The eggplant will keep refrigerated in an airtight container for up to 3 days and in the freezer for up to 3 months.
(Suggested age: 10 months and up)
Nutritional Info:
Per serving: about 1/4 cup, 140 calories , 3g total fat, 0mg sodium, 28g carbohydrates (3g dietary fiber, 10g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound eggplant (about 2 medium), trimmed and halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1/2 cup grated Parmigiano Reggiano (about 1 ounce)
- 2 tablespoons whole-milk plain Greek yogurt