Garlic Mashed Potatoes with Eggplant

Garlic Mashed Potatoes with Eggplant

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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."
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1 h servings 191 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 gr...

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 ...

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 ta...

Did this got lunch today for my daughter who is almost 2. She loved it. I added carrots to mine and it was great.

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...

Good way to hide eggplant since I couldn't really taste it and cut down on fat. I skipped the bacon and the oil.

So good! Great way to use a medium to small sized eggplant. I added milk and butter on the advice of other reviewers. I would make this again.

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

That sounds great!

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