A moreish meat-free risoni bake with herby tomato, soft eggplant and low-sodium mozzarella – a hearty one-pan dinner that's just right for little hands learning to self-feed.

Herby Eggplant and Mozzarella Risoni Bake - Starting Solids

It's another meat free Monday one pan wonder here! This is a moreish pasta bake that uses herbs alongside the rich flavour or tomato and eggplant to build a hearty and satisfying dinner. We use a low sodium cheese in this one, so it is suitable for bubs starting solids but also delicious for the whole family.

Risoni is often a much-overlooked pasta that is actually perfect when starting solids. The small rice like shape makes it really easy for bub to tackle and it is sticky enough to hold onto a spoon or for little fists to grab.

Quick Recipe Snapshot

Prep time: 30 minutes (including salting the eggplant)
Cook time: 45–60 minutes
Serves: 6 (family-style)
Freezer friendly: Yes
Texture: Soft

Age & Texture Guidance

Suitable from around 6 months. From 6–9 months, the soft risoni and tender veg are easy to scoop, or fork-mash for a smoother texture. From 9–12 months, serve as soft finger food. From 12 months and beyond, serve as the family enjoys it. Grate the mozzarella for younger bubs, as it can firm up once cooked and cooled.