Eggplant Mashed Potatoes Recipes

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.

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.

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.

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.

Steps:

• Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
• In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
• Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
• Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.