Recipes

Eggplant and Potato Mash

Makes 6 to 8 servings
 
1 medium eggplant (about 1 lb./500 g)
2 tbsp. (25 ml) olive oil
2 lbs. (1 kg) baking potatoes
1 large clove of garlic, cut in half
Salt and pepper
 
1. Preheat oven to 400˚F (200˚C).
2. Cut the stem end off the eggplant and discard.  Cut the eggplant in half lengthwise.
3. Brush the eggplant halves with half of the olive oil. Sprinkle lightly with salt and pepper.
4. Place on a baking sheet and roast, cut side up, 30 to 40 minutes or until very soft.
5. While the eggplant is roasting, peel and cut the potatoes into 2-in. (5-cm) pieces. Place in a saucepan of cold water along with the garlic. Bring to a boil. Add a heaping tablespoon of salt.
6. Cook the potatoes until tender (about 20 to 25 minutes). Drain. Return to pot and cover.
7. When the eggplant is cooked, remove from the oven and let cool slightly.
8. Scoop the eggplant flesh from the skin and add to the potatoes along with the remaining tablespoon of olive oil. (Discard the skin of the eggplant.)
9. Using a potato masher, coarsely mash the potatoes and eggplant together.
10. Season with salt and pepper to taste. Serve.
 
Options:
Add 1/2 c. (125 ml) mild creamy goat cheese in Step 8.
Add 1 tbsp. (25 ml) very finely chopped black olives in Step 8.