Mussaka

Method

1. 1

   Wash the eggplants and cut them into slices. At the beginning of diversification, peel well and remove seeds.

2. 2

   Cook the eggplants with steam (for about 15 minutes).

3. 3

   Meanwhile, mince the onion. Add the onion to the pan in a little olive oil.

4. 4

   Add the ground beef and fry with the onion.

5. 5

   Add the tomato coulis and 1 tbsp of Provence herbs, lower the heat and let simmer.

6. 6

   Meanwhile, prepare the bechamel: in a saucepan, heat 1 tbsp. olive oil and 1 tbsp. flour. Add 200 mL of milk while mixing, and cook over medium heat until thickened.

7. 7

   When the eggplant is cooked, if baby does not eat like you, you can prepare its dish (see instructions below).

8. 8

   Preheat oven to 200°C.

9. 9

   In a gratin dish, alternate the eggplants and tomato sauce in layers. Finish with the bechamel and sprinkle with Parmesan.

10. 10

    Bake for 20 minutes.

11. 11

    From 4 months: remove 120g of cooked eggplant and mix until smooth. Add 1 cc of oil.

12. 12

    From 6 months: remove 130g of cooked eggplant and mix with 1 tbsp of beef tomato sauce. Add 1 cc of oil.

13. 13

    From 9/12 months: In a ramequin, alternate a layer of eggplant, 1 large tbsp tomato sauce, 1 layer of eggplant, and cover with 2 tablespoons of bechamel. Sprinkle with Parmesan. Bake in the oven for 15 to 20 minutes (with the gratin of the big ones).If baby is not yet comfortable with the pieces, mill all after cooking.

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