Aubergine Mashed Potatoes
By: Anonymous
Published: Thursday, December 17, 2009 - 12:10am

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 tablespoons Tamari Soy Sauce
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 3. In a medium saute pan, heat the remaining olive oil and the sesame oil over a low flame. Add the garlic and ginger and cook for 3 to 4 minutes. 5 Add the aubergine puree, tahini, and soy sauce; cook for 10 minutes longer. 6 Stir in the warm mashed potatoes and heat thoroughly. Ad pepper and serve piping hot.