"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." — peawormsworth
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eggplant, trimmed and halved lengthwise
potatoes, peeled and cubed
garlic, peeled and halved
onion, cut into strips
salt to taste
freshly cracked black pepper to taste
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.
This recipe was an excellent way to use the eggplant I got in my organic food box delivery this week, along with organic potatoes. I'm not really a fan of eggplant, but I didn't want to waste it. I loved the dish. I only used 1 slice of bacon and I diced the onions before cooking them. I added the cooked bacon and onion into the eggplant, potato mixture before I mashed it. I didn't add the olive oil called for when I mashed, I added some mayonnaise, an old family tradition. My husband loved this dish, also.
That sounds great!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Mashed Potatoes with Eggplant
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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