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Roasted Eggplant and Mashed Potatoes

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Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
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Eberhart, Wally
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La Belle Cuisine

Roasted Eggplant & Mashed Potatoes
Mary Sue Milliken and Susan Feniger
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

Serves 6

“This zingy version of mashed potatoes is the perfect
accompaniment to any Mediterranean meal.”

2 medium eggplants
2 pounds baking potatoes
(about 6 medium), peeled
and quartered
1 tablespoon salt, plus more to taste
1/2 cup olive oil
1 cup sour cream
Freshly ground black pepper

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
eggplant pulp.
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 to30
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.

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