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La Belle Cuisine - More Side Dish Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of ingenuity, and faith."
Roasted Eggplant & Mashed Potatoes
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Roasted Eggplant & Mashed Potatoes Serves 6 “This zingy version of mashed potatoes is the perfect accompaniment to any Mediterranean meal.”
2 medium eggplants Preheat grill or broiler Roast eggplant over a
grill or under a broiler for about 1/2 hour, until well blackened all over
and soft throughout. Cool on a plate, saving the juices. When cool enough to
handle, remove stem and skin and roughly chop In a large saucepan, cover potatoes with water. Add salt. Bring to a boil. Reduce heat to low; simmer, uncovered, until potatoes are soft, 20-30 minutes. Drain. While potatoes are still warm, mash with a potato masher or food mill. Keep warm. In a medium-sized skillet, heat olive oil over low heat. Add the reserved eggplant, cover, and keep warm until ready to use. In a small skillet, heat sour cream. Fold sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly ground black pepper to taste. Serve immediately. Click for Index - Side Dish Recipe Archives |
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