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Aubergine, Butterbean & Spinach Mash

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Ingredients

2 tbsp tbsp Sunflower Oil Sunflower Oil
1 large large Onions Onion
1 pieces piece Aubergines Aubergine
(diced)
0,5 tsp tsp Ground Cumin Ground Cumin
400 g g Chopped Tomatoes Chopped Tomatoes
400 g g Bean Bean
(drained and rinsed)
100 g g Spinach Spinach

Aubergine, Butterbean & Spinach Mash

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25 min
(4)

Method

This is a great recipe, it’s packed full of hidden nutrients and can be seasoned for adults. It can be as a great sauce for pasta or chicken. For use as baby food, freeze into ice cube trays and defrost as needed.

Heat the oil in a large sauté pan over a medium heat. Add the onion and aubergine, cook for 6-8 minutes until softened without colour followed by the cumin. Pour over tin of chopped tomatoes, 300ml water and allow to simmer for 15 minutes until cooked through and reduced slightly.

Stir through the butter beans and spinach and cook for a further 2-3 minutes. Blend until smooth.