Baby food eggplant

Image: Shutterstock

You will need:

• 1 cup organic eggplant (peeled, deseeded, and chopped)
• 1/8 tsp cinnamon powder

How to:

1. Steam the eggplant pieces until they turn soft and mushy and keep them aside to cool. Alternatively, you can cut the eggplant in half and bake.

2. Blend the pieces into a smooth puree and ensure no lumps are left.

3. Add cinnamon powder to the puree, mix well, and add water to achieve a thin and smooth consistency, if required.

2. Eggplant, plum, and pear puree

Image: Shutterstock

You will need:

• 1 cup eggplant (peeled and chopped)
• 2 plums (peeled, deseeded, and chopped)
• 1 pear (peeled, deseeded, and chopped)

How to:

1. Steam the pear, plum, and eggplant in a steamer for about 15 minutes or until they turn soft.

2. After steaming, set the fruits aside to cool.

3. Blend the steamed fruits into a smooth puree. Ensure no lumps or chunks are left.

4. Serve immediately with lightly toasted bread or add it to baby cereal.

Related: Apple Puree For Baby: Benefits, Recipes And Precautions

3. Eggplant and cheese

Image: Shutterstock

You will need:

• 1 cup eggplant pieces
• 2 tsp cheese (grated)
• 1 tsp dried basil flakes
• 1 tbsp virgin olive oil

How to:

1. Preheat the oven to 190°C (375°F). Line the baking tray with a baking paper.

2. Cut the eggplant into thin slices and brush them with some olive oil and small amount of basil flakes.

3. Place the slices on the baking tray and bake for 25-30  minutes or until tender.

4. Take out the baking tray from the oven and sprinkle the cheese over the eggplant slices.

5. Return the tray to the oven and bake for five to ten minutes.

6. You may chop or dice for finger food and serve immediately with homemade tomato sauce for added flavor and taste.

7. You can bake some other seasonal vegetables, like sweet potato and beans, along with eggplant slices to fill the dish with colors and flavors.

4. Eggplant sauté

Image: Shutterstock

You will need:

• 1 cup eggplant (thinly chopped)
• ½ cup of onion (chopped)
• ½tsp garlic powder
• ¼tsp basil powder
• ¼tsp pepper powder
• 2 tbsp olive oil

How to:

1. Heat oil in a saucepan on medium heat and sauté onions for five minutes.

2. Add peeled and diced eggplant, garlic powder, basil powder, and pepper powder into the saucepan, and cook until the eggplant becomes soft.

3. Serve warm with rice, noodles or any other cereal or grain of your choice.

4. Make this recipe colorful and healthier by adding different vegetables and roasted sesame seeds.

5. Roasted baby eggplant

Image: Shutterstock

You will need:

• 4 baby eggplants
• 2 garlic cloves (finely chopped)
• 1/4 cup oregano sprigs
• 1 tsp kosher salt
• ½tsp black pepper powder
• ¾ cup olive oil
• feta cheese (crumbled)

How to:

1. Preheat the oven to 232°C (450°F).

2. Slice the eggplants in half vertically (lengthwise).

3. Line a baking tray with baking paper and place the eggplants on it with each piece at least a centimeter apart.

4. Add oregano, salt, garlic slices, pepper powder, and olive oil in a small bowl and mix the ingredients well.

5. Coat the eggplants with the mixture, cover the baking tray with a foil, and let the eggplants roast in the oven for 40 minutes.

6. Once done, remove the foil and bake the eggplants for an additional five minutes.

7. Place the eggplants on a serving plate, sprinkle feta cheese generously, and serve immediately.

8. You can add lemon juice to the seasoning mix to make the recipe tangy.

6. Mildly spiced tomato and eggplant curry

Image: Shutterstock

You will need:

• 1 cup eggplant pieces (cut into 1/2-inch pieces)
• 1 onion (chopped)
• 2 cherry tomatoes (halved)
• 1 cup of chickpeas (cooked)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper powder
• 1 tbsp olive oil
• 2 tsp curry powder
• ½ cup fresh basil

How to:

1. Heat oil in a saucepan on low heat, add the onions and cook for about five minutes or until they soften.

2. Add eggplants, tomato, curry powder, eggplant, salt, and pepper powder and cook for about two minutes.

3. Pour two cups of water and bring the mix to boil. Reduce the heat and simmer for 15 minutes.

4. Add chickpeas to the mix and cook the mix for about five minutes.

5. Switch off the flame, transfer the curry into a serving bowl, and add basil.

6. Mash rice with a fork and serve it with the curry.

7. Eggplant lasagna

Image: Shutterstock

You will need:

• 2 eggplants (thinly sliced lengthwise)
• ½ pound tomatoes (halved and deseeded)
• ¼ cup parmesan cheese
• 1 cup Italian bread crumbs
• 1 large egg
• 1 tsp garlic (roughly chopped)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper powder
• 4 tbsp virgin olive oil

How to:

1. Preheat the oven at 190°C (375°F) and line a baking tray with a teaspoon of olive oil.

2. Take a small mixing bowl, whisk the egg in it thoroughly, with some water, and keep it aside.

3. Take another mixing bowl, add parmesan cheese, bread crumbs, salt, and black pepper in it and mix the ingredients well to prepare the coating mix.

4. Make the top sauce by blending garlic, tomatoes, salt, and pepper.

5. Dip eggplant slices into the egg, coat them with coating mixture, and place the slices on the baking tray.

6. Pour the top sauce over the eggplant slices and bake for about 20 to 25 minutes or until the cheese starts melting, and the sauce begins to bubble.

7. You can add different vegetables, like bell peppers, or which your baby can digest well to this recipe to up its nutritional value.

8. Grilled eggplant

Image: Shutterstock

You will need:

• 3 small eggplants (thinly sliced)
• 1 cup thick-sliced mild provolone
• ½tbsp balsamic vinegar
• ½tsp pepper powder
• ¼ tsp dried oregano
• ½tsp kosher salt
• 2 tbsp olive oil

How to:

1. Mix olive oil, vinegar, and dried oregano in a mixing bowl and brush the mixture on both sides of the eggplant slices.

2. Sprinkle salt and pepper on the eggplant slices and grill them until they turn brown from the side facing the grilling net’s heat.

3. Flip every slice, top them with a slice of provolone, and grill for about three minutes or until the cheese starts to bubble.

4. Serve immediately with homemade hummus sauce and grilled chicken/tofu/bread to make a complete meal.

9. Cheesy eggplant slices

Image: Shutterstock

You will need:

• 4 baby eggplant (fresh)
• ½tsp minced garlic
• 1 cup mozzarella cheese (shredded)
• 2 tbsp Italian cheese blend
• 1 tbsp parsley (chopped)
• 1 cup bread crumbs
• 1 tbsp dried oregano
• Salt and pepper to taste

How to:

1. Cut the eggplant into halves, rub kosher salt onto each slice, and keep them aside for 15 minutes.

2. Meanwhile, lightly roast the bread crumbs in a flat pan on medium to low flame.

3. Mix bread crumbs, garlic, cheese, chopped parsley, salt, and pepper into a mixing bowl.

4. Coat each eggplant slice with the mixture and keep them aside on a plate.

5. Keep a large skillet on medium heat, add some oil, and put eggplant slices in it as the oil warms. You can even add spinach to enhance its nutritional value.

6. After ten minutes, flip the side and sprinkle mozzarella cheese and dried oregano and cook until the cheese starts melting.

7. Place the cheesy slices on a serving plate and serve warm with homemade mint dip, hummus, or tomato sauce.

10. Eggplant parmesan stick

Image: Shutterstock

You will need:

• 1 medium eggplant (peeled)
• ⅓ cup of all-purpose flour
• ¼ cup parmesan cheese (grated)
• ½ cup bread crumbs
• 2 large eggs (whisked)
• ½ teaspoon salt
• Olive oil cooking spray

How to:

1. Cut the eggplant into two-inch-thick sticks and keep them aside.

2. Mix the flour and salt in one bowl and bread crumbs and parmesan in another.

3. Beat the eggs in the third bowl.

4. Preheat the oven at 218°C (425°F).

5. Lightly spray the baking tray with cooking oil spray.

6. Dip the eggplant sticks first in the flour mixture, second egg, and third breadcrumbs.

7. Place the sticks on the baking sheet and bake for 25-30 minutes or until the outside turns golden brown. This makes it crispy on the outside and creamy and tender inside.

8. Serve warm with a bowl of vegetable or multi-beans.

1. Can eggplant cause diarrhea in babies?

Yes. Eggplant or aubergine is one of the most potent foods that can cause an allergy (11). Hence, if your baby is allergic to eggplants, it can cause allergic symptoms such as diarrhea (12).

2. Is my baby allergic to eggplant?

If you observe allergic symptoms such as rashes, vomiting, hives, swelling, and diarrhea after introducing eggplants to your baby’s diet, your baby could be allergic to this vegetable (12).

Eggplant is a nutritious vegetable that can be included in a baby’s diet. When introducing eggplant for babies, try the pureed version. Once they are comfortable with the blended form, you may feed it as finger food. Follow the three/five-day rule when introducing eggplant to babies for the first time to ensure they are not allergic to the vegetable. We have listed a few eggplant recipes for babies that you could try. You may also increase the nutritional profile of eggplants by including other vegetables. If you have any concerns regarding the feeding of eggplant to a baby, consult your pediatrician.

References:

MomJunction's articles are written after analyzing the research works of expert authors and institutions. Our references consist of resources established by authorities in their respective fields. You can learn more about the authenticity of the information we present in our editorial policy.

1. Eggplant (Solanum Melongena); UIC Heritage Garden
2. Eggplant, cooked, boiled, drained, without salt, FDC ID: 169229; FoodData Central; USDA
3. Feeding and nutrition of infants and young children; WHO
4. Manganese; Oregon State University
5. Folate; Oregon State University
6. NergizGürbüzÇolak et al.; Health benefits and bioactive compounds of eggplant; Researchgate
7. Muhammad YasirNaeem and SenayUgur Or Ozgen; Nutritional Content and Health Benefits of Eggplant; Researchgate
8. Y Noda et al.; Antioxidant activity of nasunin, an anthocyanin in eggplant peels; NCBI
9. Georgiana Horincar et al.; Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanummelongena L.) Peel; MDPI
10. Delayed Ripening Technology; International Service for the Acquisition of Agri-biotech Applications
11. Allergy to eggplant (Solanummelongena); Journal of Allergy and Clinical Immunology
12. Food Allergy; American College of Allergy, Asthma & Immunology
13. Mudnakudu N Kiran Kumar et al.; Higher histamine sensitivity in non-atopic subjects by skin prick test may result in misdiagnosis of eggplant allergy; NCBI

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Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with over eight years of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children. Then she worked as a nutrition faculty and clinical nutrition coach in different...
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Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India. She excels in therapeutic diets for various lifestyle-related diseases. This renowned nutritionist is a...
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Introducing Eggplant to Your Baby

Image: Shutterstock

Learn When your Baby Can Have Eggplant and How to Prepare Eggplant for Your Baby

Behold the purple wonder – as my kiddos have dubbed it. On this page you’ll learn about eggplant and try some yummy eggplant baby food recipe ideas too.

The Goodness of Eggplant aka Aubergine

While the eggplant is not a nutrient packed powerhouse, it does contain a great amount of Vitamin A and Folate. Eggplants contain fiber, a very important part of any diet as fiber helps maintain bowel regularity. Eggplant also contains a wonderful amount of calcium and even some Vitamin K.

Eggplant 1 cup (1″ cubes)

When to introduce Eggplant to your baby 

Eggplant is best given to an infant between 8-10 months old. If your baby has had any digestive issues, it would be best to introduce eggplant without the skins. You can offer pureed eggplant or steamed eggplant as a finger food. Eggplant is versatile and may be mixed with a variety of other foods

How to select and store eggplant for homemade baby food

 According to the EWG, eggplant is not one of the “dirty dozen” foods that are most highly contaminated with pesticides – purchasing organic is a personal choice.

Eggplants should be firm and a bit heavy. Choose only those eggplants that have smooth and shiny skin. The color, no matter which color you purchase, should be very vivid. An eggplant that is discolored or has scars and bruises is not a good choice. These blemishes may indicate that the flesh inside the eggplant is damaged or even decaying.

Store eggplant carefully in the refrigerator; eggplants are a delicate vegetable. For longer storage, only cut the eggplant when you are ready to cook or otherwise use it.

The best way to safely prepare Eggplant for Baby Food

When cooking eggplant, you may either steam, fry/sautee, or bake it. Steaming it may be the best method if you plan on serving eggplant to your baby. Steamed eggplant tends to become very soft and tender (and sometimes mushy) so it makes a great finger food too.

Eggpalnt Baby Food Recipes Ideas

Eggplant- Basic Purée

Ingredients:

1 Eggplant

Directions:
Step 1: Wash and peel eggplant. Deseed as needed
Step 2: Cut into 1 inch pieces and steam until tender and mushy.
Step 3: OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30 minutes or until tender.
Step 4: Place into your choice of appliance for pureeing and begin pureeing.
Step 5: Add water as necessary to achieve a smooth, thin consistency

Naked Eggplant & Cheese

Ingredients:

• 1 eggplant
• grated cheese – as desired
• olive oil
• basil (optional)

Directions:

Step 1: Preheat oven to 375 degrees F
Step 2: Slice eggplant in quarters, brush with olive oil and sprinkle with a small amount of basil. Bake for approx. 30 minutes or until tender.
Step 3:  Sprinkle on grated cheese or take eggplant out of oven after 25 minutes and top slices with cheese, return to oven
Step 4: Chop or dice for finger food – may be mashed or pureed

Eggplant Sauté

Ingredients:

• 1 eggplant
• 2 tbsp olive oil
• 1/2 cup onions, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon basil

Directions:

Step 1: Peel and dice eggplant
Step 2:  Saute onions in olive oil over medium-low heat for 5 minutes.
Step 3: Add spices
Step 4: Drain any remaining olive oil if desired
Step 5:  Serve alone or over noodles

Foods Good to Mix With Eggplant:

• Green Beans
• Summer Squash – zucchini or yellow/crooked necked
• Carrots
• Cheese
• Brown Rice
• Lentils
• Pasta

 Be warned that cooked eggplant looks rather ugly – it changes into a greyish color that may put you off but this is normal.

 Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

 This site complies with the HONcode standard for trustworthy health information: verify here.

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From what age can eggplant be given to a child + recipes for children

› ›

Publication date: 10/15/2016. Article updated: May 11, 2021 But many mothers still doubt the benefits of this vegetable for their baby and ask: “Is it good for the child, does it cause allergies in children, at what age can it be given?”. Answers to these questions are important for young parents, so we will try to answer them in full.

Photo: Depositphotos.com. Author: Tverdohlib.com.

Content

• Benefits
• At what age to give
• Damage to the child
  • Allergy
• How to choose
  • FROM FROM FROM PARTS
  • with chopped
  • puree soup
  • Puree
• Eggplant or marrow

Benefit

Eggplant can be attributed to dietary products due to its low calorie content and high content of nutrients. Doctors believe that eating this vegetable strengthens the cardiovascular system, has a positive effect on blood formation, normalizes the production of hemoglobin and removes cholesterol from the body.

• If a child has tummy problems, eggplant puree can solve them.
• Hemoglobin often decreases in children under five years of age. To normalize it, you can offer your child stewed or baked vegetables.
• Eggplants are rich in phytonutrients - natural antioxidants that protect the child's body from serious diseases, including cancer.
• A source of B vitamins, although it loses to avocados and sweet potatoes, it remains a good option for enriching a child's menu with thiamine, niacin, folic and pantothenic acids. These nutrients are involved in brain development, strengthening the nervous system and many metabolic processes of a growing organism.

The composition of eggplant per 1 cup of diced raw vegetables is shown in the table.

Mg 9006)0062

Vitamins
Vitamin A	36.6 IU
1.3 mg
Vitamin E	0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 mg 0.4 MG 2.9 mcg
Niacin	0.6 mg
Folic acid	13.9MCG
Tiamine	0.1 mg
Pantotenic acid	0. 1 mg
Vitamin B6
9006	Minerals
Kaliy	122 mg
sodium	237 mg
Calcium	5.9 mg
Magnesium	10.9 mg
Iron	0.2 mg
Contains trace amounts of selenium, copper, manganese and zinc.

But in addition to the listed useful properties, eggplant has its drawbacks. The composition of the product includes solanine, which can harm the health of the child: cause allergies, indigestion and even poisoning.

Why raw potatoes are good for children.

At what age to give

So, when can you introduce a new vegetable to your child? Pediatricians recommend gradually introducing eggplant into complementary foods for babies, starting from 8-10 months, as part of vegetable soups or mashed potatoes. By one and a half years, you can give the fruits themselves.

The peculiarity of eggplant is that it cannot be eaten raw, but before cooking it must be scalded with boiling water or kept salted on a flat dish for 40 minutes in order for the bitterness to disappear.

By introducing new foods to complementary foods, we gradually accustom them to new taste sensations. Surely the taste of this vegetable will appeal to little gourmets.

However, when preparing eggplant for a child, you should avoid long-term frying or deep-frying. It is recommended that the fruits be baked, stewed or made into a gentle puree.

Eggplant intended for baby food should be peeled and only the pulp should be used - it is more tender in taste and easier to digest. A baby can choke on hard skin.

Harm for the child

When deciding at what age to start giving eggplant to the baby, mothers need to get the opinion of a practicing pediatrician. Some doctors believe that a child under three years of age should not eat these vegetables, because they contain solanine, a lot of heavy fiber and few calories. This is especially true for children with disorders in the digestive tract.

In other words, "blue" is ideal for low-calorie diets, but not quite suitable for a child who needs calories to replenish energy stores and actively grow.

To get rid of solanine, the fruits are soaked for a long time, but some of it may remain and cause poisoning or an allergic reaction in the crumbs.

Allergies

Eggplant can be classified as a food that can cause severe allergic reactions in children due to the huge amount of minerals they contain. Any component can become an allergen, even vitamin C, which is useful and necessary for a person. The main reasons are: weakened immunity of the baby or hereditary predisposition.

When giving a child previously unfamiliar foods, you should carefully monitor the state of his gastrointestinal tract, stool consistency and skin rashes.

The first symptoms of all types of allergies are the same:

• nausea, vomiting, diarrhea;
• skin redness, itching;
• lacrimation, cough, runny nose;
• chills and fever.

If these symptoms occur, seek medical attention immediately. Having found an allergic reaction to eggplant, you should exclude them from the children's diet, consult an allergist and do tests for possible allergens.

Sometimes overuse of the product also causes a reaction. In this case, expert advice is also needed. It is possible that a small amount of healthy vegetables will not harm the health of the child.

In any case, you can not joke with allergies, as it can lead to anaphylactic shock and death.

How to choose

This vegetable may be present in the diet of children. But it is better to introduce young, slightly unripe eggplants into complementary foods. Overripe and spoiled fruits can cause poisoning due to high doses of solanine. The older and larger the specimens, the more of this substance they contain. In addition, young eggplants have smaller and more tender seeds - it will be easier for a child to handle them.

Choose medium-sized vegetables with shiny, undamaged skins. When cutting an eggplant, pay attention to the color of the pulp and seeds: the flesh should be white or yellowish, and the seeds should be slightly darker than the pulp without an unpleasant odor. If the flesh is green, and the seeds are dark or darken quickly in the air, this is a sign of staleness and the beginning of decay processes. It is better to get rid of such vegetables immediately.

How to cook

Cooking eggplant for your baby is easy. It is much more difficult to make your capricious love a new vegetable. That's why you don't need to limit your culinary fantasy to single-component purees. Adding other healthy ingredients will enrich the dish with nutrients, as well as new shades of taste and aroma.

Thanks to the similarity in texture, eggplant goes well with white zucchini and zucchini. But that's not all, for example:

• green beans;
• pumpkin;
• cheese;
• brown rice;
• lentils;
• pasta.

Any of the listed products is appropriate in the children's diet, provided that the baby had time to try it earlier.

When preparing eggplant, remember that children under one and a half years of age should not be given food that has been stored in the refrigerator for more than 12 hours.

How to cook sweet potato for a child.

Vegetable stew

1. Use your child's favorite vegetables to prepare the stew. In addition to eggplant, these are usually potatoes, zucchini, tomatoes, onions, cabbage and carrots.
2. Peel them and cut into thin strips.
3. Mix and place in a cauldron with a little water.
4. Simmer over low heat with vegetable oil for at least 40 minutes.
5. Try not to add salt to your baby's food or use a minimum amount of salt without adding spices. If desired, the dish can be sprinkled with dill or other herbs.

Steamed cheese

1. For this dish you will need two young eggplants and two tomatoes, 20-30 g of hard cheese.
2. Peel the vegetables and cut into circles, put the tomato slices on the eggplant slices, sprinkle with grated cheese on top.
3. Place the cooked food in the steamer and set the timer for 30 minutes.

This dish is not only tasty, but also very healthy, because it retains the maximum of vitamins and minerals from raw vegetables.

With minced meat

The dish can be cooked in the oven, in the steamer or in the slow cooker.

1. Take three young fruits, peel them, cut them in half and carefully scoop out the core with a spoon.
2. Mix the pulp with minced meat, onion, add the egg.
3. Refill the eggplant halves with the stuffing.
4. Sprinkle generously with grated cheese.
5. Bake for at least 30 minutes.

Delicate puree soup

Puree soup is prepared from both fresh and frozen vegetables.

1. You will need: one eggplant, a small zucchini, a few potatoes, 2-3 ripe tomatoes, onions, a little 15% cream.
2. Peel and dice all vegetables.
3. Pour potatoes into boiling water, after 10 minutes after boiling - eggplant and zucchini, after another 5 minutes - finely chopped tomatoes and onions.
4. After the last boil, remove the dish from the heat and beat the contents with a blender.
5. Add the cream, season with salt to taste and let the soup boil again.

This tender and very healthy soup can be eaten with homemade croutons. It will appeal not only to the child, but also to the parents.

Puree

1. Medium-sized young fruits with shiny skin are suitable for pureeing. Cut them in half, make shallow cuts along the entire length and season with salt. Leave for 40 minutes to get rid of bitterness.
2. Roast the eggplant halves in the oven for 30 minutes.
3. Take out the pulp from the baked fruits with a spoon, mix with finely chopped browned onion, mix well.
4. Simmer for a further 20 minutes. For a thinner consistency, you can use a blender at the final stage of cooking.

Delicious eggplant puree is ready. It is combined with mashed potatoes, any vegetable salad and steam cutlets.

Eggplant or zucchini

Pediatricians have different opinions on the question of how many months / years to introduce eggplant into the children's menu. Some consider the age of 8 months to be quite acceptable. Someone allows not earlier than a year and a half. Others insist on age limits of up to three years.

Zucchini does not cause allergic reactions and is well absorbed by the child's body. Doctors even advise introducing zucchini into artificial foods starting at 4 months, and breastfed babies from 6 months.

It is not correct to compare eggplant and zucchini in the composition of children's diets, since they have different periods of introduction into complementary foods and contain a different set of nutrients.

Bulgarian pepper for a child up to a year and after.

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Author: Yakusheva Tatyana

Eggplant in baby food

Feature of : Eggplants can be introduced into the child's diet from 8 months as part of other dishes. As a separate dish - from 1.5 years.

Eggplant is a species of perennial herbaceous plants of the Solanum genus, a berry crop.

Eggplant came to us from the tropical regions of India. They appeared in Europe in the 16th century. Now it is used very widely. Eggplant consists of many useful substances: sugar, fiber, pectin, proteins, vitamins C, B1, B2, B5, PP, potassium, phosphorus, calcium, magnesium, iron, sodium, zinc, copper, manganese, cobalt. The shape of the eggplant is cylindrical or spherical. The color of the fruit can be different shades of purple, white, green. The length can be from 6 to 70 centimeters.

Read also : How to choose eggplants (video)

100 grams of eggplant contains 24 kcal

Vitamins	Macronutrients	Trace elements
Vitamin PP - 0. 6 mg Beta-carotene - 0.02 mg Vitamin A (RE) - 3 mcg Vitamin B1 (thiamine) - 0.04 mg Vitamin B2 (riboflavin) - 0.05 mg Vitamin B6 (pyridoxine) - 0.2 mg Vitamin B9 (folic) - 18.5 mcg Vitamin C - 5 mg Vitamin E (TE) - 0.1 mg Vitamin PP (niacin equivalent) - 0.8 mg	Calcium - 15 mg Magnesium - 9 mg Sodium - 6 mg Potassium - 238 mg Phosphorus - 34 mg Chlorine - 47 mg Sulfur - 15 mg	Iron - 0.4 mg Zinc - 0.29 mg Iodine - 2 mcg Copper - 135 mcg Manganese - 0.21 mg Fluorine - 14 mcg Molybdenum - 10 mcg Boron - 100 mcg Cobalt - 1 mcg Aluminum - 815 mcg

Composition and nutritional properties of eggplant

100 g eggplant contains:

• Proteins - 2 g
• Fats - 0. 1 g
• Carbohydrates - 4.5 g
• Dietary fiber - 2.5 g
• Organic acids - 0.2 g
• Water - 91 g
• Mono- and disaccharides - 3.6 g
• Starch - 0.9 g
• Ash - 0.5 g

Health benefits of eggplant

It is claimed that eggplant helps to get rid of nicotine addiction and has a beneficial effect on the process of losing weight. Eggplants also contribute to the removal of excess fluid and toxins from the body. Eggplant can be used to prevent atherosclerosis, cardiovascular diseases. It has a beneficial effect on the process of hematopoiesis, increases hemoglobin in the blood, promotes the formation of red blood cells, normalizes the liver, promotes the excretion of cholesterol, stimulates the intestines, and lowers blood sugar levels.

Read also: Useful product. Eggplant

Contraindications for use

Do not eat overripe eggplant. This may cause poisoning.

Eggplant in children's diet

Eggplant must be present in the children's diet. It is very useful and rich in all the vitamins necessary for the child. But remember that the child needs to be given young fruits.

Preparation and consistency

Eggplant can be used in a children's diet from eight months as part of cereals or mashed potatoes. As an independent product, experts recommend using from 1.5-2 years.

Eggplant recipes for kids

Eggplant rolls

Ingredients:

• Eggplant - 2 pcs.
• Minced meat - 200 g
• Rice boiled - 3 tbsp. spoons
• Garlic - 1 clove
• Grated cheese - 3 tbsp. spoons
• Tomato sauce
• Pepper, salt

Preparation:

First you need to thinly cut the eggplant lengthwise, boil in boiling water for two minutes, then cook in a double boiler for 5-10 minutes. Add boiled rice, cheese and chopped garlic to minced meat. All this salt and mix. Then you need to put the filling on each slice of eggplant and roll it up. Put them in a baking dish or in a steamer container. Top with tomato juice. Bake in the oven for about 30 minutes, cook in a double boiler for 40 minutes.

Read also: 3 eggplant recipes

Vegetable stew with eggplant

Ingredients:

• Eggplant - 1 pc.
• Potatoes - 2-3 pcs.
• Tomato - 2-3 pcs.
• Sweet pepper - 2 pcs.
• Onion - 1 pc.
• Garlic - 2 cloves
• Tomato sauce - 4 tbsp. spoons

Preparation:

First you need to peel the potatoes and cut them into strips. Then take the tomatoes and cut into slices, cut the pepper and eggplant into half rings. Garlic and onion should be cut very finely. Put potatoes, peppers, eggplants, onions, garlic, tomatoes in a double boiler, pour tomato juice on top.

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