Eggplant Mashed Potatoes

1. 1

   Preheat oven to 400 degrees.

2. 2

   Season eggplant with salt and pepper.

3. 3

   Roast in the oven until tender, about 20 minutes.

4. 4

   Scoop out the flesh and chop eggplant with a knife; do not puree.

5. 5

   Heat olive and sesame oils in a medium-size pot.

6. 6

   Add eggplant and cook until heated through.

7. 7

   Stir in tahini, cayenne, ginger, soy sauce, salt and pepper.

8. 8

   Stir in mashed potatoes.

9. 9

   Cook until heated through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.