Aubergine Mashed Potatoes
2 mediums Aubergines, Peeled
1/4 cup Olive Oil
1 teaspoon Salt
Freshly Ground Black Pepper
1 tablespoon Sesame Oil
1 teaspoon Garlic, Minced
1 tablespoon Ginger, Peeled And Grated
1 tablespoon Tahini
2 cups Mashed Potatoes
1 Recipe Frizzled Leeks-For Presentation, Optional
1. Preheat oven to 400.
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 evenly with 3 Tablespoons of the olive oil and season with salt and pepper. Cover with foil and roast in the oven for 45 minutes.
The cooked aubergine should be very tender and soft to the touch. Puree in a food processor until smooth.
Add the aubergine puree, tahini, and soy sauce; cook for 10 minutes longer.