Aubergine Mashed Potatoes
Photo: flickr user Annie Mole
Ingredients
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
Preparation
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 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.
3
The cooked aubergine should be very tender and soft to the touch. Puree in a food processor until smooth.
4
5
Add the aubergine puree, tahini, and soy sauce; cook for 10 minutes longer.
Tools
.
Yield:
4.0 servings
Added:
Thursday, December 17, 2009 - 12:10am