Creamy Aubergine Pasanda (Lightly Spiced) Recipe

Introducing Aubergine: Delightful and Nutritious Addition to Baby's Diet
Are you ready to embark on an exciting culinary journey with your little one? Look no further than the versatile and vibrant aubergine! Baby led weaning just got a touch more adventurous as this nutrient-packed vegetable takes the stage in this creamy aubergine pasanda recipe.
With its deep purple colour and unique flavour, aubergine, also known as eggplant, is a brilliant choice when introducing solid foods to your baby. Loaded with vitamins, minerals, and fibre, this plant-based superstar offers a myriad of health benefits for your little munchkin's growing body. Aubergine is known for its impressive antioxidant content, which supports your baby's immune system and promotes healthy cell development. Additionally, it contains heart-friendly nutrients like potassium. As if that was not enough, this vegetable boasts a generous supply of vitamins C and K, crucial for bone health and iron absorption.
The texture of aubergine makes it an ideal choice for baby led weaning. Its soft and creamy consistency can be beneficial for babies who are just beginning to explore different textures. Whether steamed, roasted, or grilled, aubergine can be easily mashed, diced, or cut into finger-food-sized slices to suit your baby's developing chewing abilities.
Including aubergine in your baby's diet not only adds exciting flavours and textures to mealtime but also encourages the development of essential oral motor skills and hand-eye coordination. As your little one grasps, explores, and takes bites of this delightful vegetable, they gain confidence and independence in feeding themselves.
Remember to introduce one new food at a time and watch for any allergic reactions or sensitivities. As with any food, it is always recommended to consult with your health visitor before incorporating aubergine into your baby's diet.
From silky moussaka to scrumptious aubergine parmigiana, the possibilities for delightful and healthy recipes are endless when it comes to incorporating aubergine into baby's diet. So, grab those bibs, prepare your camera, and let your baby dive into a taste adventure full of rich colours, exciting textures, and wholesome nutrition with aubergine as their trusted culinary partner.

Introducing Your Little One to the World of Flavours
Curiosity knows no bounds when it comes to the delicacies of parenthood. As you embark on your baby's culinary journey, questions often arise about introducing new flavours and spices. Today, we explore the delightful realm of baby-led weaning and the incorporation of spices in your little one's curry adventures.
Gone are the days of bland and tasteless purees. Baby-led weaning encourages self-feeding and promotes independence right from the start. Offering a rainbow of flavours, it embraces the idea that our tiny epicureans can enjoy a multitude of tastes and textures.
But what about spices, you may wonder? Fear not! Expert opinions align, suggesting that when introduced appropriately, unique spices can provide a fantastic sensory experience for your budding food enthusiast. Incorporating a gentle blend of age-appropriate spices into your baby's curries can not only delight their developing palate but also encourage an adventurous mindset towards food.
However, caution is key. As your baby's digestive system is still maturing, it is prudent to start with a modest amount and gradually increase spice levels as they grow older. Opt for milder spices such as turmeric, cumin, coriander, and paprika, which add flavour without overwhelming their delicate taste buds.
Keep in mind that every baby is different, and it's always wise to consult your health visitor before embarking on this exciting gastronomic journey. Additionally, be aware of any potential allergies or sensitivities in your family history that may warrant extra care and monitoring.
Embracing spices in baby-led weaning goes beyond mere flavour enhancement. It opens a whole new world of cultural exploration, broadening your child's culinary horizons from the earliest stages. Introduce them to diverse cuisines, savour the flavours, and watch their eyes light up with every bite.
As your kitchen transforms into a hub of aromatic delights, creating nutritious and delectable curries becomes an art form. With a pinch of creativity and a dash of spice, you embark on a journey where flavour becomes a gateway to your baby's future as a food lover, a gastronome in the making.

Ingredient information

Olive oil - You could use unsalted butter or vegetable oil if you prefer.

Aubergine - If you wanted to add in a different vegetable you could, the recipe works nicely with chicken or turkey too!

Onion - I have used a red onion but a white onion would work well too, or even 2-3 banana shallots would work nicely.

Garlic powder - Fresh garlic will be a nice addition to the recipe instead of garlic powder, you will just need 1 garlic clove grated or crushed.

Cumin - A delicious earthy spice that works so well within this recipe. Ground cumin is a versatile and aromatic spice that adds a distinctive flavour to a variety of dishes. Derived from the seeds of the Cuminum cyminum plant, ground cumin has a warm and earthy taste with a slight hint of bitterness. Its deep amber color and fine texture make it easy to incorporate into recipes, whether as a key ingredient or a flavourful garnish.

Coriander - Ground coriander is a versatile spice that adds a burst of flavour to a variety of dishes, making it a staple in many culinary traditions. Derived from the dried seeds of the coriander plant, this aromatic spice boasts a warm, earthy, and slightly citrusy profile. When ground, coriander releases its essential oils, intensifying the fragrance and taste.

Garam masala - Garam masala is a fragrant and aromatic spice blend. It is a staple in many Indian households and adds a depth of flavour to a wide variety of dishes. The term "garam masala" translates to "hot spice mix," but it refers more to the warmth and intensity of the spices used rather than their spiciness. The blend typically consists of a combination of ground spices like cinnamon, cardamom, cloves, cumin, coriander, and black pepper, among others.

Greek yogurt - The Greek yogurt adds the creaminess to the aubergine that is so needs. You could use a sour cream, double cream or creme fraiche if you prefer.

Serving suggestion

The aubergine pasanda is great served with rice or naan bread. If you wanted any more sides you could serve with a baked cauliflower traybake or roasted carrots.

Storage instructions

The aubergine pasanda can be stored in the fridge for up to 3 days, stored in an airtight container.

If you wanted to freeze the roasted aubergine pasanda, 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. 

Masking tape - After much experimenting with different types of labels, I found that masking tape works the best and is less expensive than some of the labels and stays stuck down even when frozen.

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Recipe | Creamy Aubergine Pasanda

Ingredients

Makes 4-5 portions

• 4 tablespoons olive oil

• 1 onion, diced

• 1 aubergine, cubed or sliced

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1/2 teaspoon turmeric

• 1/4 teaspoon garam masala

• 250ml Greek yogurt

• 4 tablespoons ground almonds

• 150ml water

Instructions

• Start by adding 2 tablespoons of the olive oil in a large frying pan and add in the aubergine and cook for 10 minutes, turning regluary.

• Once the aubergine has cooked, place to one side on a plate.

• Pop the saucepan back onto the heat and add in 2 tablespoons olive oil and add in the diced onion and cook for 10 minutes.

• Turn down the heat, and add in the garlic powder, cumin, coriander, turmeric and garam masala and stir. Followed by the aubergine.

• Pour in the Greek yogurt and the water and stir, turn up the heat, cover and simmer for 20 minutes.

• Lastly add in the ground almonds, stir and serve.

Hope you and your family enjoy!

Recipe notes

If you wanted to add in any cooked chicken or turkey you could, and you could add in courgette, butternut squash or even some peas.

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