Best Garlic Mashed Potatoes With Eggplant Recipes

Mashed Potatoes With Eggplant (Aubergine) image

Provided by HGnaien

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 medium eggplant
1 garlic clove, minced
2 tablespoons extra virgin olive oil
3 lbs potatoes
salt
1/3 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 425.
Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
Add eggplant mixture, yogurt, salt and pepper to potatoes.

Nutrition Facts : Calories 245.8, Fat 5.3, SaturatedFat 1, Cholesterol 1.8, Sodium 215.7, Carbohydrate 45.7, Fiber 8.1, Sugar 4.6, Protein 6

Baked Mashed Potatoes on Eggplant image

Provided by Hidemi Walsh

Time 40m

Number Of Ingredients 12

1 egg plant ( about 1lb), trimmed
2 potatoes (about 1/2-2/3 lb)
4 Tbsp mayonnaise
2 Tbsp milk
1 tsp salt
1/4 tsp granulated sugar
1 Tbsp parmesan cheese
1 roma tomato
1 garlic clove, minced
2 Tbsp mayonnaise
1/4 c shredded mozzarella cheese
2 Tbsp panko

Steps:

1. Cut eggplant lengthwise into half, scoop eggplant pulp out and chop. Chop Roma tomatoes. Peel potatoes and dice.
2. Put diced potatoes into a microwave-safe bowl and microwave on high for about 3 minutes or until tender. Then mash, add 4 tablespoons mayonnaise, milk, salt, granulated sugar and pepper. Mix well. Set aside.
3. In a skillet, heat 2 tablespoons mayonnaise and add minced garlic and chopped eggplant pulp. Sauté until eggplants are tender. Add chopped tomatoes and sauté for about 1 minute. Stir in shredded mozzarella cheese, salt and pepper to taste. When the cheese starts to melt, turn off the heat and let stand until cheese is melted.
4. Put sautéed tomato and eggplant mixture into each hollowed-out eggplant, spread mashed potatoes, sprinkle parmesan cheese and panko (1 tablespoon for each ) and dry parsley on top. Place on the baking pan and bake at 375 degrees F for 15-18 minutes.