Garlic Mashed Potatoes with Eggplant
| Servings |
Ingredients
- 1 eggplant trimmed and halved lengthwise
- 1 T EVOO
- 3 potatoes peeled and cubed
- 2 cloves garlic peeled and halved
- 2 slices bacon
- 1 T bacon drippings
- 1/2 onion cut into strips
- 1 T EVOO
- salt to taste
- freshly cracked black pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
- Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.
- While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet.
- When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
- Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper.
- Serve in a bowl topped with cooked onion and crumbled bacon.
Recipe Notes
Adapted from All Recipes (www.allrecipes.com)