Baby and You

Here’s five delicious and nutritious recipes from the Let’s Get Cooking initiative to satisfy your taste buds and appetite!

Prep and cooking time: up to 30 minutes

SERVES: 8-10


  • Per portion (100g)
  • Calories: 39
  • Fat: 0.5g
  • Saturates 0.1g
  • Sugars: 2.3g
  • Salt: 0.05g

1 Heat your pan to a high heat and prick the aubergines with a fork. When hot, use the tongs to place the aubergines into the pan and slowly turn until all the skin is charred and blackened. Put the lid on the pan and cook for around 10 minutes until the aubergine is soft inside, remove from the pan and leave to cool.

2 Peel and roughly chop the garlic on a clean, dry chopping board and place in a food processor.

3 Cut the lemon in half and squeeze out the juice with the juice squeezer.

4 Open and drain the can of butter beans.

5 Scoop out the flesh of the aubergine and place in a food processor.

6 Add the lemon juice, butter beans and yoghurt and blend into a smooth consistency.

7 Place the parsley in a mug and chop it up using a pair of scissors.

8 Transfer the dip from the food processor into a serving bowl and sprinkle with parsley and black pepper if using.