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Receta Eggplant Mashed Potatoes

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Raciónes: 4

Ingredientes

Cost per serving $1.47 view details

Direcciones

  1. 1. Preheat oven to 400.
  2. 2. Cut the eggplants 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 eggplant 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.
  3. The cooked eggplant should be very tender and soft to the touch. Puree in a food processor till smooth.
  4. 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.
  5. Add in the eggplant puree, tahini, and soy sauce; cook for 10 min longer.
  6. 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%
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