Garlic Mashed Potatoes with Eggplant

Garlic Mashed Potatoes with Eggplant

9
peawormsworth 0

"I don't care much for eggplant. But I found this an ideal way to consume it and it actually improves on the classic. Try this for a moist option of mashed potatoes with no butter, milk or gravy required. You can add more garlic if you like. I usually do. Also, the bacon is delicious, but the recipe works without it."

Ingredients 1 h {{adjustedServings}} servings 191 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
  3. Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
  4. While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.
  5. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
  6. Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.
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Reviews 9

  1. 10 Ratings

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meganc1255
7/10/2013

These were pretty good, I really enjoyed having the eggplant in the potatoes. I had no idea what to expect and it gave it really sophisticated flavor. I think this is an awesome idea, works great if you want to sneak some veggies into dinner. If I made these again I would add milk and butter to make it creamy but as far as flavor goes I don't think it needs it.

Terry Goff Tripp
7/21/2014

Love the taste of eggplant in the potatoes! Made and tasted per recipe... rated it 5 stars as is! Hubby likes creamy taters, so I did add a little butter and sour cream! Really didnt change the flavor but did change the texture, still a 5 star recipe!!!

just_jam
1/17/2015

this was a nice twist on traditional mashed potatoes.. i steamed my potatoes instead of boiling them and just threw the two cloves of garlic in with the onion that i diced up.. i used about a tablespoon and a half of margarine in place of the olive oil at the end and stirred in the sauteed onions, garlic, and bacon into the end product.. we're doing an italian version of bangers and mash tonight (hot italian sausage, red/green bell peppers, and onions) so this will be a nice healthy alternative to the regular mashed potatoes.. ty for the recipe