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Ingredientes
- 2 med Aubergines, Peeled
- 1/4 c. Extra virgin olive oil
- 1 tsp Salt Freshly Grnd Black Pepper
- 1 Tbsp. Sesame Oil
- 1 tsp Garlic, Chopped
- 1 Tbsp. Ginger, Peeled And Grated
- 1 Tbsp. Tahini
- 2 Tbsp. Tamari Soy Sauce
- 2 c. Mashed Potatoes
- 1 x Recipe Frizzled Leeks-For Presentation, Optional
Direcciones
- 1. Preheat oven to 400.
- 2. Cut the aubergines in half lengthwise, then slice each half lengthwise into thirds. Keep the slices together. Slice across the halves at 1/2-inch intervals. With wide spatula transfer the cut aubergine to a lightly oiled roasting pan. Drizzle proportionately with 3 Tbsp. of the extra virgin olive oil and season with salt and pepper. Cover with foil and roast in the oven for 45 min.
- The cooked aubergine should be very tender and soft to the touch. Puree in a food processor till smooth.
- 3. In a medium saute/fry pan, heat the remaining extra virgin olive oil and the sesame oil over a low flame. Add in the garlic and ginger and cook for 3 to 4 min.
- Add in the aubergine puree, tahini, and soy sauce; cook for 10 min longer.
- Stir in the hot mashed potatoes and heat thoroughly. Ad pepper and serve piping warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 170 | 64% |
| Total Fat 19.34g | 24% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1044mg | 44% |
| Potassium 705mg | 20% |
| Total Carbs 22.25g | 6% |
| Dietary Fiber 8.0g | 27% |
| Sugars 4.98g | 3% |
| Protein 4.21g | 7% |
