Summer rice with aubergine

Prep time:

Cooking time:

Ingredients

For the recipe

1 aubergine

seedless if possible (about 200g)

1 cup of chopped tomatoes (about 150g) or the flesh of 2 small tomatoes

2 tbs of olive oil

2 pinches of fresh or frozen thyme

1 sprig of fresh or frozen basil

250g of cooked rice

Preparation: 15 minutes – Cooking Time: 10 minutes

Wash the aubergine and cut it at both ends. Remove most of the skin using a peeler. Dice it finely and steam cook it.

When cooked, put the aubergine, chopped tomatoes, olive oil and herbs in the blender jar. Blend.

Take a few spoonfuls of the mix in which you will mix a small cup of rice. The baby can eat this dish either hot or warm.

This recipe can be made all year round, at room temperature in summer or heated up in winter!

Mix the purée with the leaves of a sprig of fresh mint to add a fresh touch to your purée.

Note the recipe