• Aubergine Mashed Potatoes

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    • 2 med Aubergines, Peeled
    • 1/4 c. Extra virgin olive oil
    • 1 tsp Salt Freshly Grnd Black Pepper
    • 1 Tbsp. Sesame Oil
    • 1 tsp Garlic, Chopped
    • 1 Tbsp. Ginger, Peeled And Grated
    • 1 Tbsp. Tahini
    • 2 Tbsp. Tamari Soy Sauce
    • 2 c. Mashed Potatoes
    • 1 x Recipe Frizzled Leeks-For Presentation, Optional


    1. 1. Preheat oven to 400.
    2. 2. Cut the aubergines in half lengthwise, then slice each half lengthwise into thirds. Keep the slices together. Slice across the halves at 1/2-inch intervals. With wide spatula transfer the cut aubergine to a lightly oiled roasting pan. Drizzle proportionately with 3 Tbsp. of the extra virgin olive oil and season with salt and pepper. Cover with foil and roast in the oven for 45 min.
    3. The cooked aubergine should be very tender and soft to the touch. Puree in a food processor till smooth.
    4. 3. In a medium saute/fry pan, heat the remaining extra virgin olive oil and the sesame oil over a low flame. Add in the garlic and ginger and cook for 3 to 4 min.
    5. Add in the aubergine puree, tahini, and soy sauce; cook for 10 min longer.
    6. Stir in the hot mashed potatoes and heat thoroughly. Ad pepper and serve piping warm.

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