Eggplant Mashed Potatoes

Recipe from Union Square Cafe

Adapted by Molly O'Neill

Total Time
1 hour
Rating
4(30)
Comments
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Ingredients

Yield:4 servings
  • 2large eggplants, halved lengthwise
  • Salt and freshly ground black pepper to taste
  • 1½tablespoons olive oil
  • 2teaspoons sesame oil
  • 1tablespoon tahini
  • Pinch cayenne
  • 1ounce grated baby ginger
  • ⅓cup wheat-free soy sauce
  • 4cups Basic Mashed Potatoes (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

410 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 60 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 10 grams protein; 1920 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

Ratings

4 out of 5
30 user ratings
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Comments

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Catherine BB

I added some stock after mixing in the mashed potatoes because it was too dry. After reaching the right consistency, this was devoured by my family. I didn’t mention that I put eggplant in it, which they otherwise refuse to eat. Win!

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Credits

Adapted from Union Square Cafe

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