Baby food recipes
This Balkan-inspired baby food is made by charring eggplant and zucchini over a grill or stove flame, then blending them with avocado and strained yogurt until smooth. Charring adds a light smoky flavor while keeping the texture soft.
Cook the eggplant and zucchini, turning them over a barbecue grill or stove flame until charred; the skins should blister and the insides should soften.
Let the charred vegetables cool for about 10 minutes, then peel the eggplant and zucchini and separate the flesh.
Mash the peeled eggplant and zucchini with the avocado using a fork or blender until smooth.
Stir the strained yogurt and olive oil into the puree. If needed, thin it with a few drops of boiled, warm water to match the texture your baby is used to.
Be sure to remove the skins from the charred vegetables; small pieces of skin could get caught in a baby’s throat. Thin the texture with water or leave it thicker, according to your baby’s age. Allergen: contains milk and dairy products (yogurt).
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