I had done some research on how to prepare eggplant for Madeline but I did not realize this was going to be my biggest challenge so far. Wholesome Baby Food recommended steaming it but I had a feeling that wouldn't turn out well. I imagined the results to be mucousy and unappetizing. So, I decided I would bake the eggplant the way I remembered my dad doing it when he prepares baba ganouj. You take the eggplant, poke it all over with a knife and bake it in the oven at 425 until it is cooked through and collapses, about 35 minutes. Then, let the eggplant cool down for a bit so that you can handle it.
I got to this point, cut it and half, and was faced with A LOT of seeds. They were small enough that they probably weren't going to hurt her but I decided not to chance it. So, I got out my mesh colander and pressed the flesh through trying to keep out as many seeds as possible. It was kind of a pain in the ass but there was no way Madeline was not going to try this new food.
Texturally this was turning out much as I had imagined the steamed eggplant would - slimy looking mush. I pureed it in my mini-chopper with a tablespoon of olive oil, and a scant sprinkling of sea salt, and tasted it. Yup, texturally akin to snot. But it tasted like delicious, roasted eggplant. I was conflicted. Should I serve this to my child?
A few minutes later I had Madeline in her high chair. I figured I would give her a tiny taste and if she hated it I would not hold it against her. She took a bite and made a face. I said to her "Oh, you don't like this do you? Do you want something else?" But she was not giving up as quickly as I was. When Madeline really likes something she leans in to get closer to the spoon. And there she was, leaning in ready for the next bite. I was impressed. Within a couple minutes she had happily polished off her first serving of eggplant.
Roasted Eggplant
2 whole globe eggplants
1 tbsp of olive oil
a tiny pinch of salt (optional)
Preheat oven to 425
Poke eggplants all over with a knife
lay on a baking sheet and roast until soft and collapsed, about 35 minutes
let cool until able to handle and then cut in half and scoop out flesh
If there are a lot seed of run flesh through a food mill or press through a mesh colander to remove them
puree in food processor or blender with olive oil and salt, if desired
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DD is currently on table food. Do you think thid recipe would work if I cut it into bite size pieces?
ReplyDeleteDefinitely! I would not make it this way if she is on table food, too mushy. I would cut the eggplant into larger matchsticks like you would make sweet potato fries, toss with olive oil, sprinkle very lightly with salt and bake it at 425 for about 20ish (maybe 25) minutes tossing once or twice until browned. Then you could cut up into bite sized pieces. Give a few to DD and enjoy the rest for yourself.
ReplyDeletei'm loving your posts.
ReplyDeletepoppy len