GARLIC MASHED POTATOES WITH EGGPLANT
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.
Provided by peawormsworth
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
- Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.1 g, Cholesterol 3.3 mg, Fat 6.1 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 78.6 mg, Sugar 3.8 g
JAPANESE EGGPLANT (AUBERGINE) TANAKA AND DASHI
Madame Benoit suggests to serve this as a side dish to cabbage rolls, which resembled ours in shape, but were stuffed with mashed potatoes mixed with thinly sliced mushrooms, chopped green onions and one or two eggs to bind everything. Salt and pepper are added, then they are cooked in dashi and a few spoonfuls of soy sauce. To serve the cabbage rolls as a soup, make smaller rolls. When cooked, place one in each soup bowl and pour the dashi over.
Provided by Olha7397
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
- Cut into 1/2 inch cubes.
- Heat vegetable oil in a large frying pan.
- Add the cubes of eggplant and saute over high heat until lightly browned here and there.
- This should take about 2 minutes.
- Add the remaining ingredients.
- Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
- Serves 2.
- HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
- Add kombu seaweed.
- Stir for 2 to 3 minutes to release its flavour.
- Then remove with a slotted spoon (leaving it in the soup would make it too strong).
- Bring the water back to a fast rolling boil and add the bonito shavings.
- Bring back to the boil, then quickly remove from the heat.
- Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
- Strain; now the dashi, or broth, is ready to use.
- Yield: 6 cups.
- *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
- If you wish to use it, look for the Japanese type in Oriental shops.
- **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
- ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
- Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
- DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
- Chicken stock can replace dashi, but a certain flavour will be missing.
- Madame Benoit's World of Food.
EGGPLANT MASHED POTATOES
Steps:
- Preheat oven to 400 degrees.
- Season eggplant with salt and pepper. Roast in the oven until tender, about 20 minutes. Scoop out the flesh and chop eggplant with a knife; do not puree.
- Heat olive and sesame oils in a medium-size pot. Add eggplant and cook until heated through. Stir in tahini, cayenne, ginger, soy sauce, salt and pepper. Stir in mashed potatoes. Cook until heated through, about 5 minutes.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 15 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1920 milligrams, Sugar 14 grams, TransFat 0 grams
MASHED POTATOES WITH EGGPLANT (AUBERGINE)
Make and share this Mashed Potatoes With Eggplant (Aubergine) recipe from Food.com.
Provided by HGnaien
Categories Mashed Potatoes
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
- Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
- Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
- Add eggplant mixture, yogurt, salt and pepper to potatoes.
Nutrition Facts : Calories 245.8, Fat 5.3, SaturatedFat 1, Cholesterol 1.8, Sodium 215.7, Carbohydrate 45.7, Fiber 8.1, Sugar 4.6, Protein 6
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