Charred eggplant and yoghurt mash is a Balkan-inspired baby purée made by mashing grill-charred eggplant and zucchini with avocado and strained yoghurt into a smooth texture. The charring adds a light smoky note while keeping the consistency soft enough for babies.
Grill the eggplant and zucchini over a barbecue or open flame, turning until charred; the skins should blister and the flesh soften.
Let the charred vegetables cool for about 10 minutes, then peel the eggplant and zucchini and set the flesh aside.
Mash the peeled eggplant and zucchini together with the avocado using a fork or blender until smooth.
Stir the strained yoghurt and olive oil into the purée; if needed, thin it with a few drops of cooled boiled water to the consistency your baby is used to.
Be sure to remove every bit of charred skin — small skin pieces can be a choking hazard for a baby. You can thin the purée with water or leave it thicker depending on your baby's age. Allergens: contains milk and dairy (yoghurt).
If you cannot find avocado, boiled potato gives a similarly smooth texture; the flavour is more neutral but the consistency stays just as silky.
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