Garlic Mashed Potatoes with Eggplant Recipe - Allrecipes.com
Garlic Mashed Potatoes with Eggplant Recipe
  • READY IN 1 hr

Garlic Mashed Potatoes with Eggplant

Recipe by  

"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 Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

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 More Reviews

Jul 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.

 
Jul 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!!!

 

8 Ratings

Nov 16, 2014

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

 
Nov 03, 2014

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.

 
Mar 28, 2014

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

 
Oct 27, 2013

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.

 
May 25, 2013

That sounds great!

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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