Allergen note
Eggplant is not a common allergen, though a few children get an itchy mouth or a rash from it. It can be offered well cooked from around 6 months; start with a small amount and watch for any reaction, as with any new food.
How to serve
At 6–8 months, offer mashed eggplant or soft, well-cooked wedges to hold. From 9 months, offer small soft cubes, or a smooth, unsalted roasted-eggplant dip with tahini once sesame has been introduced; toddlers can enjoy it in ratatouille, curries and pasta sauces.
Preparation
Roast, steam or bake eggplant until it is completely soft and creamy inside, with no firm or spongy parts. The small seeds are soft and do not need removing, and there is no need to salt it first; peel it if the skin stays chewy.
Texture and choking risk
Undercooked eggplant and its chewy skin are harder to manage than the soft flesh. Cook it until it squashes easily between your fingers, remove tough skin for younger babies, keep your baby seated upright and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries eggplant, note any reaction and see it in the allergen tracker.
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