I offered Ahalya Aubergine or Eggplant (8 months+) as her 65th ingredient to try by cooking it with other vegetables, rice and coconut milk for lunch.
Locally known as brinjals, aubergines contain vitamin A, vitamin C, vitamin K, vitamin B6, calcium, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, manganese and folate.
Eggplants help build strong bones, reduce symptoms of anemia, increase cognitive function, strengthens cardiovascular health, protects and regulates the digestive system, improves brain function and can even aid in preventing cancer.
But remember, when preparing brinjal for your baby, don’t fry it. It absorbs a large amount of fat when fried. So opt for steaming, sauteing or baking. This will also ensure that the vegetable holds in its nutrients instead of negative additions such as excess fat.
