* Exported from MasterCook * Eggplant Mashed Potatoes Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method
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2 medium eggplants -- (2 pounds 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 -- (Preferably 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. Contributed to the FareShare Gazette by Jennie; 29 August, 2001.
www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 11g Fat (58.2%
calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 652mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1 1/2 Vegetable; 2 Fat.
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