Aubergine Bhaji For Baby Led Weaning and Toddler
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If you're looking for a simple way to introduce your baby to homemade curries, this aubergine bhaji is one of my favourite recipes. The aubergine cooks down until wonderfully soft, while gentle warming spices create plenty of flavour without being overwhelming for little taste buds. I love making a double batch because it freezes brilliantly and makes an easy family meal on busy evenings. Whether you're just starting baby-led weaning or cooking for toddlers and adults together, this mild aubergine curry is an affordable, nutritious recipe everyone can enjoy.
Is This Recipe Right for Your Baby?
- Suitability: Suitable from 6 months+ for baby-led weaning. This mild aubergine bhaji is cooked until beautifully soft, making it easy for babies to manage while introducing gentle Indian flavours and plenty of vegetables.
- Dietary Tags: Vegan | Vegetarian | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Freezer-Friendly
- Time & Yield: 5 minutes prep + 25 minutes cook | Makes 4 servings | Ideal for batch cooking
- Storage: Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Defrost overnight in the fridge, reheat thoroughly until piping hot and do not refreeze.
Indian Aubergine Recipes
Aubergine, is an excellent new food for baby from 6 months of age due to its soft texture and rich nutritional profile, especially if you make this aubergine bhaji recipe for baby led weaning. It is a good source of vitamins A and C, vital for immune function and skin health, and also contains essential minerals like potassium, which aids in maintaining a healthy heart.
The mild flavour of aubergine makes it versatile for various recipes; it can be pureed into a smooth consistency for easy consumption in aubergine dips/baba ganoush or incorporated into mixed vegetable dishes to enhance taste and nutritional value.
its high fibre content supports healthy digestion, making it suitable for babies exploring new flavours as they begin their journey with solid foods. Introducing aubergine early can also help in developing a more diverse palate in little ones. A great ingredient to use for the whole family too!
Aubergine Baby Recipes
Aubergine baby recipes are often underrated and nearly forgotten in the realm of infant nutrition, despite their nutritional benefits and versatility. Known for their creamy texture and mild flavour, aubergines can introduce babies to diverse tastes while providing essential vitamins and minerals.
Their unique consistency makes them ideal for purees and baby-led weaning, yet they are frequently overlooked in favour of more common vegetables like carrots and peas.
Many parents may be unaware of the importance of incorporating a variety of vegetables into their baby's diet to promote healthy eating habits and expose them to different flavours early on. As a result, aubergine recipes remain underused, depriving babies of not only taste but also important nutrients that can support their growth and development.
Ingredient information
Olive oil - I have used olive oil, but you could use unsalted butter or coconut oil too.
Red onion - I have used a red onion but feel free to use a white onion too.
Aubergine - I have used a regular aubergine, you could use a different variety as well if you prefer. You could also peel the aubergine too if you were worried about the skin for baby.
Tomato - I have used fresh tomatoes, you could use tinned tomatoes, and you could skin the tomatoes if you did not want to use the skins. Alternatively, you could use a little coconut milk with some tomato puree for nut free babies.
Garlic granules - You could use a clove of fresh garlic grated into the curry, I have used garlic granules for convenience. You could of course also use garlic powder.
Ground cinnamon - I have added a little cinnamon for sweetness that the curry needs without adding any sugar into the recipe.
Ground turmeric - The earthy taste of this spice is great, not only that the health benefits of turmeric are great for yours and babies health.
Ground cumin - This works really well with ground coriander and ground turmeric.
Ground coriander - The fragrant taste of this spice is great for a curry recipe.
Garam masala - I love this spice, so versatile and great to even add to veggies such as broccoli and courgette if you need to jazz up a side dish.
**If you did not have any of the above spices or did not want to buy them, use 1 tablespoon of curry powder instead of the spices above.
Serving suggestion
The aubergine bhaji would be great served with rice and a green veggie such as peas or broccoli. Or you could serve with sweet potato fries and a dollop of Greek yogurt.
You could mash the aubergine, or chop the aubergine into smaller pieces, depending on how your little one is with larger pieces and lumpy textures. You could pulse the aubergine bhaji in the food processor too for a smoother texture.
Other similar recipes: Chicken curry, Aubergine pasanda, Aubergine dips or Red lentil dal.
Storage instructions
The aubergine bhaji can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the aubergine bhaji, you will need to make sure that the curry has cooled down before transferring to either a freezer bag (carefully) or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the curry, leave in the fridge overnight and make sure that it is fully defrosted, before re heating.
To reheat, place the defrosted curry in a saucepan and reheat on a medium heat for 15-20 minutes. You can add in a splash of water if the curry is very thick.
Once the curry has been defrosted you will not be able to reheat or re freeze.
Equipment used to help with this recipe
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Aubergine Bhaji For Baby Led Weaning and Toddler
Aubergine Bhaji For Baby Led Weaning and Toddler
Ingredients
Instructions
- Start by heating the olive oil in a large saucepan and add in the onion and cook for 10 minutes on a low heat until the onion is just turning golden brown.
- Add in all the spices the aubergine and tomatoes, cover and cook on a medium to low heat. The cooking time is 10 to 15 minutes until the tomatoes and aubergine are very soft. You can add in a splash of water halfway through if the veggies are sticking to the bottom of the pan.
- You can remove the tomato skin from the pan if it has come away from the tomatoes. Same with the aubergine, you could peel the skin before cooking.
Notes
You could add in another veggie such as cauliflower or even add in a few tablespoons of green lentils to make this a complete meal.
Hope you and your family enjoy!
©The Petit Spoon
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A tasty oat and yogurt bar recipe that makes a delicious, quick snack that is full of goodness! The oats are blitzed fine to make a great consistency for BLW.