Eggplant

Name: Eggplant
Prep time: 30 min
Ingredients: 400 g Eggplant, (peeled, cooked); 64 mL Stock; 8 g Shape It Powder (or use Shape It Scoop, see notes); Salt and Pepper

Author: Bernadette Eriksen

Category: Vegetables

Keyword: Level 4 pureed dysphagia diet, pureed vegetables

Prep Time: 30

Set Time: 2

Print Recipe

Ingredients

Served Hot

▢ 400 g Eggplant, peeled, cooked
▢ 64 mL Stock
▢ 8 g Shape It Powder or use Shape It Scoop, see notes
▢ Salt and Pepper

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Container
Rubber Spatulas Small or Medium
Electronic Scales

Ingredients

Served Hot

▢ 400 g Eggplant, peeled, cooked
▢ 64 mL Stock
▢ 8 g Shape It Powder or use Shape It Scoop, see notes
▢ Salt and Pepper

Instructions

Cook & Puree Food

Peel and cook the eggplant by boiling (in water or stock), steaming, or roasting until well cooked. Strain any liquid well.
Weigh ingredients.
Place cooked eggplant flesh in a blender or food processor. Puree until smooth, scraping down sides as required.

Activate Shape It Powder

Place pureed eggplant, stock and Shape It Powder into a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.
Season to taste.

Pour into Mould & Set

Line a container with baking paper.
Pour the mixture into prepared container, cover with cling film, and refrigerate until set.

Store or Serve

Remove from mould.
Store in freezer or prepare to serve. If freezing, wrap each portion securely.
To reheat, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.