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Garlic Mashed Potatoes with Eggplant
Garlic Mashed Potatoes with Eggplant
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Eggplant-infused garlic mashed potatoes topped with crispy onions and bacon.
Ingredients:
  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • 0.5 onion, cut into strips
  • salt to taste
  • freshly cracked black pepper to taste
Instructions:
  • Preheat oven to 400°F (200°C) for the perfect cooking temperature.
  • Lay eggplant halves on a baking sheet, cut sides up, and generously brush with 1 tablespoon of olive oil.
  • Roast the eggplant in the preheated oven until tender, for about 30 to 35 minutes. Once cooled, peel the eggplant and set it aside.
  • While the eggplant is roasting, simmer the potatoes and garlic in a pot filled with lightly-salted water until tender, about 20 minutes. Drain and set aside.
  • Cook thick-cut bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon from skillet and set aside on paper towels to drain, leaving 1 tablespoon of drippings in the skillet. Once the bacon has cooled, crumble it and set aside. Sauté onion in the reserved bacon drippings until soft and translucent, about 5 minutes. Remove onions from skillet and set aside.
  • Combine eggplant, potatoes, cooked garlic cloves, and 1 tablespoon of olive oil in a large bowl and mash until smooth and well incorporated. Season with salt and cracked black pepper to taste. Serve in a bowl, garnished with cooked onion and crumbled bacon on top.

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