Garlic Mashed Potatoes with Eggplant
Ingredients
- 1 eggplant, trimmed and halved lengthwise
- 2 tablespoons olive oil, divided
- 3 potatoes, peeled and cubed
- 2 cloves garlic, peeled and halved
- 2 strips bacon
- 1 tablespoon bacon drippings
- ½ onion, cut into strips
- salt to taste
- freshly cracked black pepper to taste
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
- Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
- 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.
- 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.
- Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
- 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.
Source
Original recipe: View Original