Whoever said vegetables had to be served whole and in a portion just big enough to validate whatever snack you served them prior to lunch or dinner? Not you (or us), anyway. Options: you’re going to need and want every veggie form and function out there to get until your child tolerates eating crunchy raw vegetables (e.g., the pre-cut carrot sticks, cukes, baby peppers that will be lifesavers in the later toddler years).
Here, then, an obvious one: baba ghanoush. It’s creamy and unctuous; your child has no idea there is a whole purple vegetable hiding in it. To make sure of that, we take a cue from Turkish cuisine for this version: add a little mayo. It adds an extra layer of smoothness that makes it more like ranch dressing to him/her–they may even want to use other vegetables to dip into it!
Check out our other great dips and spreads!
🥄 Intro
Looking for a gentle, smokey veggie dip to introduce eggplant to your little one? This baby‑safe baba ghanoush is perfect: roasted eggplant puréed into creamy smoothness with just olive oil and lemon juice (salt‑free!), making it mild, nutritious, and full of flavor.
🧪 Ingredients Summary
- Roasted eggplant
- Mayonnaise (adds creaminess and baby-friendly fat)
- Olive oil
- Lemon juice
This combo creates a silky, rich dip without tahini or garlic, tailored for babies exploring new textures and healthy fats.
👩🍳 Steps Summary
- Roast the eggplant whole until soft and wrinkled.
- Let cool, then scoop out the flesh.
- Combine eggplant with mayonnaise, olive oil, and lemon juice.
- Blend until creamy and smooth.
- Serve warm or cold, depending on your baby’s preference.
Full instructions on the site →
📝 FAQ
Q: I’m making this baba ghanoush for an infant–can I add salt, tahini, or garlic for flavor?
A: Only after 8–10 months and in very small amounts. Start plain, then gradually introduce the mildest versions if baby tolerates sesame or garlic. You can salt to taste for toddlers and up.
Q: How to store?
A: Refrigerate in an airtight container and use within 3 days. You can also freeze it for up to 3 months; thaw in the fridge before using.
Q: Texture advice?
A: Blend thoroughly—babies require no lumps. You can add a touch of breastmilk or formula for thinning.
Q: When can I introduce more seasoning?
A: After your child turns one, you can slowly try mild spices like cumin or smoked paprika in small amounts, increasing as the child ages and becomes more spice tolerant.
The Best Baba Ghanoush for Babies (and Toddlers!)
Description
A smooth, creamy, and utterly delicious take on baba ghanoush that's perfect infants and toddlers. Our secret? Mayo.
Ingredients
Instructions
Prep and Assemble
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Preheat your oven to 425. While the oven warms, cut thin incisions length-wise all around the eggplant. When the oven is fully heated, place the eggplant directly onto a rack and put a tray or pan on the rack below to catch any release of moisture; cook for 45-60 minutes.
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Remove eggplant from heat and place in a colander or strainer, allowing it to cool. When the eggplant is cool, squeeze out excess water and return to colander, allowing the eggplant to continue to extrude remaining moisture for another 15-20 minutes. Peel away the skin and place the ivory colored and squishy strands of the interior into the jar of your food processor or blender.
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Add to the blender a very large scoop of tahini or yogurt, one scoop of mayonnaise, a large shake of garlic powder or small scoop of minced garlic, a small drizzle of olive oil, a pinch of salt and pepper each, and your seasoning(s) of choice (if using). Blend until smooth.
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When ready to serve, squeeze lemon over the top of your child’s serving and blend.
Nutrition Facts
Servings 8
Serving Size 1 big scoop
- Amount Per Serving
- Calories 30kcal
- % Daily Value *
- Total Fat 2g4%
- Potassium 100mg3%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g8%
- Vitamin E 0.5 mg
- Folate 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
