At what age can an eggplant be given to a child and how to properly enter them into the diet?

The benefits of vegetables can not be overestimated, they are easily digested, enrich the body with all necessary substances, strengthen the immune, nervous and digestive systems. Actually, therefore, vegetables are the first supplements for infants. Now we will talk about eggplant. Consider the age at which you can give it to a child and how to put it in supplements at 1 and 2 years. We will also analyze what benefits this vegetable carries and what danger it conceals in itself.

The composition of the vegetable is impressive: vitamins B1, B2, B5, C and PP, calcium, sodium, potassium, phosphorus, magnesium, iron, zinc, fiber, pectin, proteins and many other trace elements necessary for the body. It is a low-calorie product, as 100 g is only 28 kcal. This is all very useful for the human body, including children.

• Eggplant will help to solve a fairly common cause of concern for all mothers - constipation in infants, because in a vegetable there is a lot of pectin, which improves digestion processes, and a lot of cellulose, which contributes to easier removal of water and slags from the body. In addition, it helps to remove excess cholesterol from the blood and prevents stagnation of bile, which also contributes to a better digestion of food.
• Nasunin, located in a vegetable, controls the level of iron, is involved in the synthesis of red blood bodies, therefore, babies with low hemoglobin levels will be extremely useful. Also, this substance is a powerful antioxidant, resists oxidative processes, thereby slowing the aging of the body. A trace element potassium increases the efficiency of the heart and normalizes water metabolism.
• There are phenolic acids in eggplants, they destroy microbes, fungi, have an antimutagenic effect, that is, they prevent the development of cancer cells. Due to its antiseptic and antibacterial properties, the vegetable is used externally in traditional medicine, imposing abrasions and cuts.
• Vitamin C, which is abundant in eggplant, strengthens the immune system, makes the child's body more resistant to adverse environmental conditions. So the constant consumption of this vegetable in food will help prevent viral and colds. Thanks to the B vitamins, it is a very useful product for the cardiovascular and nervous system.
• Such invaluable minerals such as phosphorus, calcium, magnesium are indispensable in the formation of the musculoskeletal system for the growing body of babies. Also, these trace elements improve the functioning of the nervous system. Potassium and sodium support normal water-salt balance and metabolism.

Despite the impressive list of very valuable properties of eggplants, there are still several factors which can not be ignored, especially when it comes to feeding babies and small children under 3 years old.

• In eggplant lies poisonous substance solanine, its amount increases as it ripens, that is, an overripe vegetable cannot be given to a child. Solanine in large amounts leads to poisoning. The symptoms of intoxication are diarrhea, nausea, vomiting, intestinal colic, and in severe cases, convulsions, hallucinations and loss of consciousness.
• It is definitely not recommended to fry eggplants for young children, because this vegetable has the ability to absorb oil. It is very hard to digest such a fatty product of a weak baby’s digestive system.

In general, eggplant is considered a hypoallergenic product, however, do not forget that allergies can occur on almost anything, so before giving the child a vegetable, do a test. Offer the child a very small amount of cooked eggplant and watch the day.If signs of allergies: itching, rash on the skin, changes in the nature of the chair - did not appear, then your child can enter this product into the diet.

Very carefully approach the choice of vegetables for a small child. The ideal fruit should look like this.

• Vegetable is dense, but light, the skin is smooth, shiny, no cracks, wrinkles, dullness and blemishes.
• It is necessary to examine its stem, it should be green. If the stalk is brown, it means that the vegetable is overripe and stale.
• When cut, the eggplant pulp is white and does not grow brown for a long time. If the flesh is greenish or it turns brown quickly and if there are a lot of overripe seeds in it, this vegetable is oversaturated with solanine. Of course, it is dangerous to feed such a child.

In order to finally eliminate the danger to the child, even the correctly chosen vegetable must be prepared before cooking. Fresh fruits are washed and the skin is cut from them, because it is tough and the crumb can choke. Then cut in any way, a little salt and leave to drain in a colander for about thirty minutes. The next step is sliced ​​eggplant well washed with running water, then dried with a towel and only then proceed to cooking.

Like any new product that mom introduces to baby food, eggplant must be introduced gradually, in small portions and no earlier than 8 months. But the eggplant is first put in the form of a small additive to the main dish. And as a separate product it is better to start giving it to a child from one and a half to two years. However, pediatricians warn that eggplants should not be given to children who have digestive problems. Their parents are recommended to refrain from offering it to the child until 3 years old.

The baby should either boil the vegetables or cook with a steamer. After the finished product or skip through a strainer, or grind in a blender. Infants should be fed immediately after the preparation of complementary foods. You can store food in the refrigerator no more than 12 hours.

Take a potato, half an eggplant, half a zucchini, one tomato without skin and a small onion. Put the potatoes, chopped tomatoes and onions into the pan and cook almost until ready, then add the zucchini and eggplant and cook for another 5-10 minutes. Grind all cooked vegetables with a blender. Add some sunflower oil to the soup.

Prepare eggplants in any way you like: bake, boil or cook in a double boiler. Separately, put out the finely chopped onion in water with a small amount of oil. After that, combine the eggplant pulp with onion, mix well and simmer over low heat for another 20 minutes. For a puree-like structure, use a blender at the end. Delicious eggplant puree can be added to any porridge, it also goes well with mashed potatoes or vegetable.

Take one eggplant, 2-3 potatoes and as many tomatoes, two sweet peppers, a small onion and 100 g of tomato juice.

Preparation: first peeled potatoes cut into strips or cubes, as you like. Then take the tomatoes, peel and cut the slices together with the pepper, chop the onion finely, and the eggplants (without the peel) into half rings.Put all the sliced ​​vegetables in a double boiler and pour tomato juice. Cooking takes about 30 minutes. An older child can stew a vegetable stew in a skillet or in a slow cooker with the addition of a very small amount of sunflower oil.

Cut the young eggplant, after removing the peel, on the circles, put the sliced ​​tomato on top as well. Cheese grate on a coarse grater. First, put eggplant on a baking sheet, then a tomato, and grated cheese on top. Preparing a dish in the oven or double boiler for half an hour.

The previous dish can be made more satisfying, it will suit the taste of the whole family, especially the father. Take the minced meat, mix it with onions and egg. The bottom layer of the dish will be sliced ​​potatoes, put eggplant rings on top, then minced meat, and then, like in the last recipe, tomatoes and cheese on top. It is necessary to bake this dish for at least 40-50 minutes.

Eggplant is a powerful source of essential vitamins, minerals and organic matter. Without a doubt, they should diversify baby food, but still for infants and young children there are significant restrictions in the use of vegetables and precautions that every mother should know.

See the following video for a recipe for eggplant and rice baby soup.