Garlic Mashed Potatoes with Eggplant
Description
In this garlic mashed potatoes with eggplant recipe, roasted eggplant adds a smooth, rich quality to garlic mashed potatoes, fried onions, and bacon.
Ingredients
•
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
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1/2 onion, cut into strips
•
salt to taste
•
freshly cracked black pepper to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
3
Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
4
Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.
6
Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
7
Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.