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FareShare Gazette Recipes --July 1999 - E's

 

 

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Eggplant Mashed Potatoes

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                     *  Exported from  MasterCook  *
                         Eggplant Mashed Potatoes
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Eggplant                         Potatoes
                Side Dishes                      Volume 2-7 July '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        eggplants -- (2 lbs. each)
     1/4  cup           olive oil
   1      teaspoon      salt
                        Freshly ground black pepper
   2      cups          mashed potatoes
   1      tablespoon    sesame oil
   1      teaspoon      minced garlic
   1      tablespoon    peeled and grated ginger
   1      tablespoon    tahini
   2      tablespoons   soy sauce -- (Pref. Tamari)
Preheat the oven to 400.  Cut the eggplants in half lengthwise, then slice 
each half lengthwise into thirds.  Keep the slices together, retaining the 
shape of the eggplants.  Slice across each eggplant at 1/2 inch intervals.  
With a wide spatula, carefully lift the cut eggplant onto a lightly oil 
cookie sheet or roasting pan.  Drizzle with 3 tablespoons of olive oil and 
season with salt and pepper.  Cover with foil and roast for 45 minutes. While 
the eggplant is roasting, prepare the mashed potatoes and keep warm until 
ready to use.
When it is tender, remove the eggplant from the oven and puree in a food 
processor until smooth.
In a medium saucepan over medium heat, heat the remaining olive oil and 
sesame oil, add the garlic and ginger, and cook for 3 to 4 minutes, until 
translucent.
Add the eggplant puree, tahini, soy sauce and cook for 10 minutes.  With a 
wooden spoon, stir in the warm mashed potatoes and heat thoroughly.  Season 
again with salt and pepper.
I was looking for a starch dish to serve with a rack of lamb the other night 
and came across this one on the web from Great Chefs.  It is really good.  
The original recipe didn't call for peeling the eggplant, so I didn't and the 
resulting dish was grayish with some white potato showing through.  I think 
the next time I try it I am going to peel the eggplant and see what I get.
Posted on FareShare 7-99 by Jennie <BarFav@aol.com>
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