Eggplant
Usually introduced around 6 months
Prep warning
The skin can be tough and chewy. Peel it for younger babies, and trim any firm or chewy edges before serving. Cook without added salt.
How to serve by age
6-9 months
Cook eggplant until very soft (roast, steam, or braise), then scoop the soft inside away from the skin. The skin can be tough and chewy, so it is easiest to leave it off at this stage. Serve the soft flesh warm as a mash or stirred into a purée.
Smooth mash of the soft inner flesh, skin removed.
9-12 months
Soft-cooked eggplant in small pieces the baby can pick up. Removing the skin keeps each piece easy to gum. Roasting or braising gives the softest result; keep the pieces fork-soft and warm.
Small soft pieces or soft cubes (about ½ inch / 1.25 cm), skin removed.
12-18 months
Soft-cooked eggplant in bite-size pieces. The cooked skin can be left on now if it is soft, but trim away any tough or chewy edges. It blends well into family dishes like sauces, stews, and grain bowls.
Bite-size soft pieces; trim any tough skin.
Key nutrients
Common questions
When can my baby eat Eggplant?
Most babies can try Eggplant from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Eggplant and every first food in nappi
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