Roasted Eggplant and Mashed Potatoes

(2 votes)

2 medium eggplants
2 pounds baking potatoes (about 6 medium), peeled and quartered
1 tablespoon salt, plus more to taste
1/2 cup olive oil
1 cup sour cream
freshly ground black pepper

Preheat grill or broiler. Roast eggplant over a grill or under a broiler for about 1/2 hour, until well blackened all over and soft throughout. Cool on a plate, saving the juices. When cool enough to handle, remove stem and skin and roughly chop eggplant pulp. In a large saucepan, cover potatoes with water. Add salt. Bring to a boil. Reduce heat to low; simmer, uncovered, until potatoes are soft, 20-30 minutes.

Drain. While potatoes are still warm, mash with a potato masher or food mill. Keep warm.

In a medium-sized skillet, heat olive oil over low heat. Add the reserved eggplant, cover and keep warm until ready to use.

In a skillet, heat sour cream. Fold sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly ground black pepper to taste. Serve immediately.

Serves 10.

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