Aubergine (Eggplant) Baba Ganoush Dip Recipe For BLW
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Roasted Aubergine (Eggplant) For Baby
This is such a delightful dip! I love to use aubergines in recipes but I don’t as often as I should!
To me aubergines are great in curry’s, or even in Italian dishes.
They are so tasty and really do soak up all the flavour! Which is what I love about aubergines.
I really want to give my son variety with regards to food and I feel like I am doing so with this dip! I was a bit afraid in the beginning giving him spices within recipes but he really loves them. If you are a bit worried about it, try giving your little one a little taste to see if they enjoy the flavour. That’s enough to awaken their tastebuds.
The best thing to do if they reject the taste is to try again the next day.
This recipe is so versatile, you can serve as a dip as suggested, or it can be a spread for a sandwich, or a filling as part of a wrap.
I also have this myself with some homemade tortillas as a delicious snack, so this is really for the whole family!
Can Babies Eat Aubergine (Eggplant) Skin?
Babies can eat aubergine skin as part of Baby Led Weaning (BLW) once they are around 6 months of age and are able to handle solid foods.
Aubergine skin is a good source of fibre and an essential nutrient, but it is recommended to cook the aubergine thoroughly to make it softer and easier for the baby to chew and digest.
It's important to monitor the baby closely while they are eating aubergine skin to prevent any choking hazards. As always, it is advisable to consult with a professional before introducing aubergine skin or any new food to a baby's diet to ensure it is appropriate for their age and development.
Can You Boil Aubergine For Baby?
Yes, you can boil aubergine for Baby-Led Weaning (BLW). It is recommended to peel and chop the aubergine into small, manageable pieces before boiling to reduce the risk of choking.
Boiling can help soften the aubergine to a suitable texture for babies who are practicing self-feeding.
Ensure that the aubergine is cooked thoroughly to make it easier for babies to chew and digest. Remember to always supervise your baby during mealtimes and introduce new foods one at a time to monitor for any potential allergies or sensitivities.
Ingredient information
Aubergine - I do not use aubergine as much as I would like! It’s so tasty and so versatile, one of my son’s favourite ways to eat aubergine is in a dip!
Olive oil - Works perfectly in this recipe, you can use avocado oil too!
Parsley - I have used fresh parsley in this recipe as it really does add some freshness to the recipe! You can use dried parsley but I do feel it tastes better with fresh parsley on this occasion.
Cumin - A tasty spice to use, and it’s not too spicy so don’t worry for the spice for kids!
Sweet smoked paprika - A tasty smokiness that works so perfectly with aubergine!
Lemon juice - Brings the right amount of acidity to this recipe, and also a little sweetness too!
Garlic powder - My go to for a quick garlic flavour without having to peel the fresh! I actually find that using fresh garlic here is a bit to overpowering, garlic powder is more subtle.
Cinnamon - A sweetness that cinnamon brings is tasty and needed! This will get your little one’s taste buds bursting.
Greek yogurt - The Greek yogurt brings all the flavours and ingredients together, and brings the creaminess with that!
Serving suggestion
I have served this with pitta slices, red pepper slices and cucumber sticks. Great for baby’s first finger foods.
You could serve this in a sandwich and use it as a spread or even as part of a wrap! I find myself eating this too! So a lovely dip for all the family!
Other similar recipes: Butter bean dip, Chicken nachos or Ketchup.
Storage instructions
Store the dip in an airtight container for up to 3 days in the fridge.
You can freeze the dip in an ice cube tray if you like and portion the dip so that you can use what you need.
To defrost the dip leave in the fridge overnight in an airtight container and enjoy the next day when it is fully thawed.
Once thawed you will not be able to re freeze. The dip can be enjoyed at room temperature.
Equipment used to help with this recipe
Recipe | Aubergine (Eggplant) Baba Ganoush Dip Recipe For BLW
1 aubergine
1 tablespoon olive oil
1 tablespoon Parsley
1 teaspoon Cumin
1 teaspoon Sweet smoked paprika
1/2 Lemon, juice
1/2 teaspoon Garlic powder
1/2 teaspoon cinnamon
1 tablespoon natural Greek yogurt
Black pepper
Pitta bread, cucumber sticks, red pepper (optional)
Instructions
Start by pre heating your oven to a medium heat of 180C or 350F. Prick the aubergine a few times with a sharp knife.
Place in an ovenproof dish or baking tray with a drizzle of olive oil. Bake in the oven for 45 minutes.
Take the aubergine out of the oven, leave to cool for 10 minutes or so, cut in half, and scoop out the soft flesh of the aubergine.
Place the aubergine, olive oil, parsley, cumin, paprika, lemon juice, garlic, cinnamon, yogurt and black pepper into a bowl and mix together until smooth. You could blitz in a food processor if you prefer for a smoother texture.
Serve with crudités and bread of your choice, I served with pitta bread, cucumber sticks and sliced red pepper.
Hope you and your family enjoy!
Recipe notes
This is such an all round tasty dip that can be enjoyed by all!
I have served this as a pre dinner snack! Or as a quick snack or lunch that you know is tasty and healthy.
Aubergines are not used enough and this really is a tasty recipe for an aubergine.
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