Eggplant Mashed Potatoes
2 medium eggplants, peeled
1. Preheat oven to 400.
1/4 cup olive oil
1 tablespoon salt
freshly ground black pepper
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon ginger, peeled And grated
1 tablespoons tahini
2 tablespoons tamari soy sauce
2 cups mashed potatoes
1 recipe frizzled leeks-for presentation, optional
1/2 pound leeks, white and pale green parts
2. Cut the eggplants in half lengthwise, then slice each half lengthwise into thirds. Keep the slices together. Slice across the halves at 1/2-inch intervals. With wide spatula transfer the cut eggplant to a lightly oiled roasting pan. Drizzle evenly with 3 tablespoons of the olive oil and season with salt and pepper. Cover with foil and roast in the oven for 45 minutes. The cooked eggplant should be very tender and soft to the touch. Puree in a food processor until smooth.
3. In a medium sauté pan, heat the remaining olive oil and the sesame oil over a low flame. Add the garlic and ginger and cook for 3 to 4 minutes. Add the eggplant puree, tahini, and soy sauce; cook for 10 minutes longer. Stir in the warm mashed potatoes and heat thoroughly. Add pepper and serve piping hot.
Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels. In a saucepan at least 3-1/2 inches deep heat 1 inch oil to 375 F on a deep-fat thermometer. Working in small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. (Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.)
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