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Ingredients
2 large eggplants, halved lengthwise
Salt and freshly ground black pepper to taste
1 ½ tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon tahini
Pinch cayenne
1 ounce grated baby ginger
⅓ cup wheat-free soy sauce
4 cups Basic Mashed Potatoes (see recipe)
Nutritional analysis per serving (4 servings)
60 grams carbs; 410 calories; 7 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 15 grams fiber; 1920 milligrams sodium; 10 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I added some stock after mixing in the mashed potatoes because it was too dry. After reaching the right consistency, this was devoured by my family. I didn’t mention that I put eggplant in it, which they otherwise refuse to eat. Win!