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Roasted Eggplant and Mashed Potatoes

 

 

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Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
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Eberhart, Wally
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La Belle Cuisine

 

Roasted Eggplant & Mashed Potatoes
Mary Sue Milliken and Susan Feniger
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

Serves 6

“This zingy version of mashed potatoes is the perfect
accompaniment to any Mediterranean meal.”

2 medium eggplants
2 pounds baking potatoes
(about 6 medium), peeled
and quartered
1 tablespoon salt, plus more to taste
1/2 cup olive oil
1 cup sour cream
Freshly ground black pepper

Preheat grill or broiler
Roast eggplant over a grill or under a broiler for about 1/2 hour, until well blackened all over and soft throughout. Cool on a plate, saving the juices.
When cool enough to handle, remove stem and skin and roughly chop
eggplant pulp.
In a large saucepan, cover potatoes with water. Add salt. Bring to a boil.
Reduce heat to low; simmer, uncovered, until potatoes are soft, 20 to30
minutes. Drain. While potatoes are still warm, mash with a potato masher
or food mill. Keep warm.
In a medium-sized skillet, heat olive oil over low heat. Add the reserved
eggplant, cover, and keep warm until ready to use.
In a small skillet, heat sour cream. Fold sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly ground black
pepper to taste. Serve immediately.


Featured Archive Recipes:
Mashed Potatoes with Four Variations
(Union Square Cafe)

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The Elegant Eggplant


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