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FareShare Gazette Recipes -- August 2001 - E's

 

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Eggplant Mashed Potatoes

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                      * Exported from MasterCook *
                         Eggplant Mashed Potatoes
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  eggplants -- (2 pounds 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 -- (Preferably 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.
Contributed to the FareShare Gazette by Jennie; 29 August, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 160 Calories; 11g Fat (58.2% 
calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 1mg 
Cholesterol; 652mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
1 1/2 Vegetable; 2 Fat.

 

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