EGGPLANT MASHED POTATOES

Eggplant Mashed Potatoes image

Provided by Molly O'Neill

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large eggplants, halved lengthwise
Salt and freshly ground black pepper to taste
1 1/2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon tahini
Pinch cayenne
1 ounce grated baby ginger
1/3 cup wheat-free soy sauce
4 cups Basic Mashed Potatoes (see recipe)

Steps:

Preheat oven to 400 degrees.
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.
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.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 15 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1920 milligrams, Sugar 14 grams, TransFat 0 grams