by Baby moov

Summer rice with aubergine

Preparation 15min
Baking 10min


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!

Be daring!

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

Summer rice with aubergine babyfood

Note the recipe

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