Eggplant Tomato Pasta Cream for Babies (10 months+)

groceryIngredients

• 1/2 cup small pasta (e.g. stars or small shells)
• 1/2 cup eggplant, peeled and diced
• 1 medium tomato, peeled and chopped
• 1 tsp olive oil
• 2 tbsp water or reserved pasta water

format_list_numberedPreparation

1. 1

   Preheat oven to 180C and roast the diced eggplant with olive oil until very soft, about 15 minutes.

2. 2

   Blanch the tomato, remove the skin, and chop finely.

3. 3

   Cook the pasta according to package instructions until very soft, then drain and reserve some cooking water.

4. 4

   Blend the roasted eggplant, peeled tomato, and water or pasta water into a smooth, creamy sauce.

5. 5

   Mix the sauce with the cooked pasta and mash lightly to achieve soft, small pieces.

6. 6

   Cool to lukewarm before serving.

child_careServing by Age

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