Roasted Eggplant and Mashed Potatoes
2 medium eggplants
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.
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
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.
Click Here to Comment on This Recipe