Easy Mashed Spicy Eggplant And Potatoes Recipes

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GARLIC MASHED POTATOES WITH EGGPLANT



Garlic Mashed Potatoes with Eggplant image

I don't care much for eggplant. But I found this an ideal way to consume it and it actually improves on the classic. Try this for a moist option of mashed potatoes with no butter, milk or gravy required. You can add more garlic if you like. I usually do. Also, the bacon is delicious, but the recipe works without it.

Provided by peawormsworth

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 eggplant, trimmed and halved lengthwise
1 tablespoon olive oil
3 potatoes, peeled and cubed
2 cloves garlic, peeled and halved
2 slices bacon
1 tablespoon bacon drippings
½ onion, cut into strips
1 tablespoon olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.1 g, Cholesterol 3.3 mg, Fat 6.1 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 78.6 mg, Sugar 3.8 g

MASHED POTATOES WITH EGGPLANT (AUBERGINE)



Mashed Potatoes With Eggplant (Aubergine) image

Make and share this Mashed Potatoes With Eggplant (Aubergine) recipe from Food.com.

Provided by HGnaien

Categories     Mashed Potatoes

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 medium eggplant
1 garlic clove, minced
2 tablespoons extra virgin olive oil
3 lbs potatoes
salt
1/3 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 425.
  • Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
  • Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
  • Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
  • Add eggplant mixture, yogurt, salt and pepper to potatoes.

Nutrition Facts : Calories 245.8, Fat 5.3, SaturatedFat 1, Cholesterol 1.8, Sodium 215.7, Carbohydrate 45.7, Fiber 8.1, Sugar 4.6, Protein 6

SPICY MASHED POTATOES



Spicy Mashed Potatoes image

Jalapeno and cilantro add a new dimension, and a little color, to good ol' mashed potatoes.

Provided by Marilyn

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 large potatoes, peeled and cubed
2 tablespoons chopped cilantro
1 jalapeno pepper, seeded and diced
2 tablespoons light sour cream
2 tablespoons jalapeno-flavored cream cheese
2 tablespoons butter
sea salt to taste

Steps:

  • Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes.
  • Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds.
  • Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 49.1 g, Cholesterol 26.2 mg, Fat 9.5 g, Fiber 6.2 g, Protein 6.5 g, SaturatedFat 5.9 g, Sodium 162.7 mg, Sugar 2.3 g

EGGPLANT MASHED POTATOES



Eggplant Mashed Potatoes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 large eggplants, halved lengthwise
Salt and freshly ground black pepper to taste
1 1/2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon tahini
Pinch cayenne
1 ounce grated baby ginger
1/3 cup wheat-free soy sauce
4 cups Basic Mashed Potatoes (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Season eggplant with salt and pepper. Roast in the oven until tender, about 20 minutes. Scoop out the flesh and chop eggplant with a knife; do not puree.
  • Heat olive and sesame oils in a medium-size pot. Add eggplant and cook until heated through. Stir in tahini, cayenne, ginger, soy sauce, salt and pepper. Stir in mashed potatoes. Cook until heated through, about 5 minutes.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 15 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1920 milligrams, Sugar 14 grams, TransFat 0 grams

EASY MASHED SPICY EGGPLANT AND POTATOES



Easy Mashed Spicy Eggplant and Potatoes image

Number Of Ingredients 13

2 to 3 small oval eggplant (about 1 pound total)
2 tablespoons peanut oil
1 1/2 teaspoons cumin seeds
2 tablespoons peeled minced fresh ginger
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
2 medium-large russet potatoes (about 3/4 pound), peeled and finely chopped
1 large tomato, finely chopped
1 cup finely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1 teaspoon melted ghee (optional)
Chopped cilantro

Steps:

  • 1. Peel and coarsely chop the eggplants. Then place them in a microwave-safe dish. Cover and cook on high 5 to 6 minutes, or until quite soft. Let cool, then coarsely mash. 2. Heat the oil in a small nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil., Quickly add the ginger, coriander, and cumin, then mix in the potatoes, tomato, cilantro, green chili peppers, and salt. Cover the pan and cook, stirring occasionally, over medium-high heat, about 5 minutes.3. Mix in the mashed eggplant, reduce the heat to low and continue to cook until the potatoes are soft, 15 to 20 minutes. Add the ghee (if using) and mash some of the potatoes during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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