EGGPLANT MASHED POTATOES

By BobD

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

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

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.