Eggplant – or aubergine – is one of those vegetables that is usually polarizing with children. Maybe it’s the vibrant purple colour, or maybe it’s the texture. Whatever the case, the Today’s Family kitchen found that the trick to having children go wild for eggplant is to roast it in the oven and mash it in a food processor.

Most baba ghanoush recipes use tahini to add creaminess to the dip, but we trade it out with Greek yogurt, which is easier to find in bulk (great if you’re making big batches!). We throw roasted cubes of eggplant into a food processor along with the yogurt, oil, garlic, olive oil, lemon juice, and red pepper sauce to blend everything together to create a tasty dip.

Check out the recipe below:

Dips like baba ghanoush are amazing snacks for growing children: the flavours can be adjusted and experimented with to suit your child’s particular tastes. And it’s a great way to deliver huge amounts of vitamins and minerals straight to young tummies.

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