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Eggplant Chickpea Rice Mash for Babies (8 months+)

Roasted eggplant becomes creamy when cooked until fully soft and mixed with chickpeas and rice. Use chickpeas that are already completely cooked and mash them thoroughly rather than leaving round beans.

8 months+Lunch30 minEasy
Eggplant Chickpea Rice Mash
  • Age Range8 months+
  • Prep 5 min · Cook 25 min
  • DifficultyEasy

Ingredients

  • 1/2 small eggplant, peeled and diced
  • 2 tbsp fully cooked, soft chickpeas, drained and rinsed if canned
  • 2 tbsp fully cooked soft white rice
  • 1–2 tbsp safe water, plus more as needed
  • 1 tsp olive oil (optional)

Preparation

  1. Preheat the oven to 180°C (350°F). Roast the peeled, diced eggplant until every piece is fully soft and collapses when pressed; cooking may take longer than the estimated 15 minutes depending on cube size.

  2. Check that chickpeas are thoroughly cooked and soft. Crush them completely; remove tough skins where necessary for a smooth texture. Use freshly cooked tender rice or rice cooled and stored safely.

  3. Blend or finely mash the eggplant, crushed chickpeas and soft rice with safe water until moist and spoonable, ensuring no firm beans or compact rice clumps remain. Stir in olive oil if using and cool before serving.

Serving by Age

Serve a moist spoon-fed purée or a very soft mash. Do not leave firm round chickpeas, rubbery eggplant skin or tightly packed rice lumps.

8 months+

This recipe is listed for 8m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, if appropriate to an earlier feeding stage, blend fully cooked eggplant, chickpeas and rice until smooth, moist and spoonable.

9 months+

Serve as a thicker mash with very soft small lumps; ensure chickpea skins are removed and texture is easy to gum.

Allergen Information

Chickpeas are legumes and can cause allergic reactions in some children. The listed plain ingredients contain no intentionally added major allergens; check any packaged stock or canned chickpea ingredients.

Storage

Cool rice and untouched cooked mash within 1 hour, then refrigerate or freeze promptly. Refrigerated rice-containing portions should be used within 24 hours and reheated only once until steaming hot throughout; stir and cool before serving. Discard baby's bowl leftovers.

Related Guides

Frequently Asked Questions

How should I store Eggplant Chickpea Rice Mash?

Cool rice and untouched cooked mash within 1 hour, then refrigerate or freeze promptly. Refrigerated rice-containing portions should be used within 24 hours and reheated only once until steaming hot throughout; stir and cool before serving. Discard baby's bowl leftovers.

Sources & References

This guide is informed by current guidelines from leading health organizations:

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