Eggplant Mashed Potatoes Recipes

BAKED MASHED POTATOES ON EGGPLANT

Steps:

• 1. Cut eggplant lengthwise into half, scoop eggplant pulp out and chop. Chop Roma tomatoes. Peel potatoes and dice.
• 2. Put diced potatoes into a microwave-safe bowl and microwave on high for about 3 minutes or until tender. Then mash, add 4 tablespoons mayonnaise, milk, salt, granulated sugar and pepper. Mix well. Set aside.
• 3. In a skillet, heat 2 tablespoons mayonnaise and add minced garlic and chopped eggplant pulp. Sauté until eggplants are tender. Add chopped tomatoes and sauté for about 1 minute. Stir in shredded mozzarella cheese, salt and pepper to taste. When the cheese starts to melt, turn off the heat and let stand until cheese is melted.
• 4. Put sautéed tomato and eggplant mixture into each hollowed-out eggplant, spread mashed potatoes, sprinkle parmesan cheese and panko (1 tablespoon for each ) and dry parsley on top. Place on the baking pan and bake at 375 degrees F for 15-18 minutes.

EGGPLANT MASHED POTATOES

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.

EASY POTATO MOUSSAKA WITH EGGPLANT

Steps:

• Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other 1/2 inch. The result should be a "stripes" pattern.
• Slice into 1/2 inch circles and lay on a parchment lined baking sheet in one layer. Add the oil and ensure they are well combined. Bake at 400F for 45 minutes until soft
• Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork
• Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy
• For the meat mixture, saute the diced onions using the oil until soft, about 5 minutes. Add the garlic and the ground beef and cook until the meat is brown, about 5-7 minutes
• Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning
• Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Add the potato in spoonfuls and gently flatten using a spoon. Create grooves on the top using a fork.
• Bake in the oven uncovered at 400F for 25 mins, then broil the top for 5 mins. Allow to cool for 15-20 minutes before cutting and serving.

EGGPLANT AND POTATO MOUSSAKA

Steps:

• Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
• While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
• Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
• Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
• In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

MASHED POTATOES WITH EGGPLANT (AUBERGINE)

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.

GARLIC MASHED POTATOES WITH EGGPLANT

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.

MASHED POTATO-TOPPED MOUSSAKA

Steps:

• Heat oven to 450ºF.
• Toss eggplant with oil; spread onto rimmed baking sheet. Bake 25 to 30 min. or until golden brown and tender, stirring occasionally.
• Meanwhile, cook potatoes in boiling water in large saucepan 12 to 15 min. or until tender. While potatoes are cooking, brown meat with onions and garlic in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in spices. Add tomato paste and tomatoes; mix well. Simmer on medium-low heat 10 to 12 min. or until thickened, stirring occasionally. Remove from heat.
• Reduce oven temperature to 400ºF. Add eggplant to sauce; mix well. Set aside. Drain potatoes; return to pan. Whisk egg yolk and milk until blended. Add to potatoes along with 1/2 cup cheese; mash until desired consistency.
• Spoon meat mixture into 3-qt. casserole sprayed with cooking spray; top with potatoes. Sprinkle with bread crumbs and remaining cheese.
• Bake 30 min. or until golden brown.

TATER-DIPPED EGGPLANT

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
• In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
• Bake for about 20 minutes, or until tender, turning once after 10 minutes.

EGGPLANT MASHED POTATOES

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.