Eggplant Mashed Potatoes

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 Information

  • Nutritional analysis per serving (4 servings)

    430 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 14 grams dietary fiber; 15 grams sugars; 9 grams protein; 23 milligrams cholesterol; 1845 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 400 degrees.
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.
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.