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Receta Roasted Eggplant And Mashed Potatoes
by Global Cookbook

Roasted Eggplant And Mashed Potatoes
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Ingredientes

  • 2 med eggplants
  • 2 lb baking potatoes (about 6 medium), peeled and quartered
  • 1 Tbsp. salt, plus more to taste
  • 1/2 c. extra virgin olive oil
  • 1 c. lowfat sour cream
  •     Freshly grnd black pepper

Direcciones

  1. Preheat grill or possibly broiler. Roast eggplant over a grill or possibly under a broiler for about 1/2 hour, till well blackened all over and soft throughout.
  2. Cold on a plate, saving the juices. When cold sufficient to handle, remove stem and skin and roughly chop eggplant pulp. In large saucepan, cover potatoes with water. Add in salt. Bring to a boil. Reduce heat to low; simmer, uncovered, till potatoes are soft, 20-30 min. Drain. While potatoes are still hot, mash with a potato masher or possibly food mill. Keep hot. In a medium-sized skillet, heat extra virgin olive oil over low heat. Add in the reserved eggplant, cover, and keep hot till ready to use. In a small skillet, heat lowfat sour cream. Fold lowfat sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly grnd black pepper to taste. Serve immediately.
  3. Serves 6.