Garlic Mashed Potatoes with Eggplant

I don't care much for eggplant, but I found this recipe for garlic mashed potatoes with eggplant to be an ideal way to consume it. It actually improves on the usual mashed potatoes. This recipe is moist with no butter, milk, or gravy required. You can add more garlic if you like, I usually do. Also, the bacon is delicious, but the recipe works without it.

Print Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 1255.5 kcal

Equipment

1 Baking Sheet
1 Large Pot
1 Large Skillet
1 Potato Masher
1 Large Mixing Bowl

Ingredients

Main

1 eggplant trimmed and halved lengthwise
2 tablespoons olive oil divided
3 potatoes peeled and cubed
2 cloves garlic peeled and halved
2 strips bacon
1 tablespoon bacon drippings
½ onion cut into strips
salt to taste
freshly cracked black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.
Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.

Notes

For a deeper, sweeter garlic flavor, consider roasting the garlic cloves alongside the eggplant instead of boiling them. This caramelization intensifies their aroma and mellows their pungency. Ensure the eggplant is extremely tender after roasting; this is crucial for achieving a smooth, integrated texture in the mash. The bacon drippings are vital for the savory depth; for a vegetarian adaptation, use a high-quality olive oil or vegan butter to sauté the onions and add a pinch of smoked paprika for umami. Always season generously with salt and freshly cracked black pepper, tasting and adjusting, as potatoes absorb a significant amount of seasoning.