* Exported from MasterCook * Eggplant Mashed Potatoes Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant Potatoes
Side Dishes Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 medium eggplants -- (2 lbs. each)
1/4 cup olive oil
1 teaspoon salt
Freshly ground black pepper
2 cups mashed potatoes
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon peeled and grated ginger
1 tablespoon tahini
2 tablespoons soy sauce -- (Pref. Tamari)Preheat the oven to 400º. Cut the eggplants in half lengthwise, then slice
each half lengthwise into thirds. Keep the slices together, retaining the
shape of the eggplants. Slice across each eggplant at 1/2 inch intervals.
With a wide spatula, carefully lift the cut eggplant onto a lightly oil
cookie sheet or roasting pan. Drizzle with 3 tablespoons of olive oil and
season with salt and pepper. Cover with foil and roast for 45 minutes. While
the eggplant is roasting, prepare the mashed potatoes and keep warm until
ready to use. When it is tender, remove the eggplant from the oven and puree in a food
processor until smooth. In a medium saucepan over medium heat, heat the remaining olive oil and
sesame oil, add the garlic and ginger, and cook for 3 to 4 minutes, until
translucent. Add the eggplant puree, tahini, soy sauce and cook for 10 minutes. With a
wooden spoon, stir in the warm mashed potatoes and heat thoroughly. Season
again with salt and pepper. I was looking for a starch dish to serve with a rack of lamb the other night
and came across this one on the web from Great Chefs. It is really good.
The original recipe didn't call for peeling the eggplant, so I didn't and the
resulting dish was grayish with some white potato showing through. I think
the next time I try it I am going to peel the eggplant and see what I get. Posted on FareShare 7-99 by Jennie <BarFav@aol.com> - - - - - - - - - - - - - - - - - - |
