Garlic Mashed Potatoes with Eggplant

Garlic Mashed Potatoes with Eggplant

5 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
peawormsworth
Recipe by  peawormsworth

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  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 (5)

Rate This Recipe
meganc1255
2

meganc1255

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 Tripp
0

Terry Tripp

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!!!

DLR
0

DLR

An idea to keep this vegan is to add nice, chopped olives at the end, and skip the salt in the potato water.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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