Today I have decided to cook eggplant with tomato and a very sweet cheese: mozzarella.
Yes I know, this is not really the eggplant and tomato season, but my dad still has some in his garden! So suddenly I take the opportunity to cook and leave a trace of my recipe that can be used when the season returns 😉
Eggplant tomato mozzarella and parmesan cheeses baby puree recipe (from 6 months)
Eggplant can be quite bitter and pungent: new flavors to discover for baby! Personally I love it when it is associated with tomato and with grated mozzarella on the whole … a treat!
Above all : it is important to remove the skin of the eggplant but also its seeds. These may be the cause of “false allergies”: small redness may appear on the baby’s face, then disappear a few minutes later. These allergies are benign. (Do not be confused with real allergies that can make baby swell, can last several hours and can be dangerous especially for breathing!).
In any case, you must always be present and watch carefully when your baby eats;)
Mozzarella is a sweet cheese that will help us break slightly the bitterness of the whole and goes very well with aubergine and tomato.
We will add a very small potato to bind the whole and for the starchy side of our recipe.
Here is what you need to make this eggplant tomato mozzarella and parmesan cheeses baby puree recipe (from 6 months, 12oz of puree)
- - 1 eggplan (about 10.5oz)
- - 2 beautiful tomatoes
- - 1 small potato (about 1.8oz)
- - 1oz mozzarella
- - 2 tsp olive oil
- - 2 pinches of grated Parmesan cheese
- - Water for steam cooking
- - 1 steamer
- - 1 blender
We start with our eggplant. It is washed, the end is removed and the whole eggplant peeled off. It is then cut in 4 and we try to remove as many seeds as possible. (I got 6.7oz of eggplant once peeled).
We put our eggplant in the steam basket. We now take care of our tomatoes. They are washed, peeled and cut into pieces, removing all the seeds. (I get as for my eggplant, about 6.7oz of tomatoes once peeled). We place our tomato pieces in the steam basket.
Now our potatoe. It is washed, peeled and cut into thin slices that are placed in the steam basket.
We can put our vegetables in cooking. Count about 16 minutes of steam cooking.
Meanwhile, we will take care of our mozzarella.
We dice 1oz of mozzarella that we mix in our small blender until we get a kind of mozzarella “dough”. This will help to make mozzarella mix better with puree and avoid large pieces of mozzarella, with a risk of choking for baby.
Once the cooking of the vegetables is finished, we place them in the mixer, with the mozzarella already mixed, and our olive oil. We mix!
We put our beautiful mozzarella puree in our little jar, and sprinkled with finely grated parmesan cheese.
Our recipe eggplant tomato mozzarella and parmesan cheeses baby puree recipe (from 6 months) is now over, baby will enjoy it!
Bon appétit baby!