Baby Food - Eggplant Dip

Ingredients

• 1 small eggplant
• 2 teaspoons olive oil
• 1/2 small onion, minced
• 1/2 garlic clove, crushed (optional)
• 2 teaspoons tomato puree

Directions

1. 1

   Pre-heat the oven to 400 deg F, 200 deg Celsius.

2. 2

   Bake the eggplant in a baking dish for one hour, then cool.

3. 3

   Halve the eggplant and scoop out the flesh, then chop well.

4. 4

   Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).

5. 5

   Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.

6. 6

   Stir in the eggplant and cook until the dip has thickened.

7. 7

   Serve warm.