Mashed Potatoes With Eggplant (Aubergine)

1. 1

   Preheat oven to 425.

2. 2

   Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.

3. 3

   Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.

4. 4

   Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.

5. 5

   Add eggplant mixture, yogurt, salt and pepper to potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.