Eggplant, Mushrooms & Carrots (6m+)

1 small eggplant
4 small mushrooms
3 small carrots
1 clove garlic
Extra Virgin Olive Oil (or fat of choice)

Wash and cut eggplant into 1/2 thick slices
(toss the ends)
Wash, peel and cut your carrots into 1 inch pieces
Combine eggplant, carrots, EVOO (extra virgin olive oil) and 2 tablespoons of water
Bake uncovered at 380 for 25 minutes or until eggplants are soft
Set aside
Wash & chop mushrooms & garlic clove
Stir fry on medium heat until cooked all the way through
Blend Everything together
Portions from this recipe fill one complete @KiddoFeedo freezer tray
To defrost, leave portion in fridge the night before, or heat up on LOW setting in a pot, stirring constantly

*Carrots won’t be fully cooked. This is on purpose. Raw fruits/veggies are typically safe for children (no younger than 6 months!), but if your child has problems with digestion, you can steam the carrots and cook them all the way through.
*This comes out thick and chunky. When freezing them, you can see from the image that I added freshly pumped breastmilk to one of the servings before freezing it. Once I thaw it out, the consistency will be thinner than the other serving.

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Filed under 6+ Months, 7+ Months, 8+ Months, Purees

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