Garlic Mashed Potatoes with Eggplant

In this garlic mashed potatoes with eggplant recipe, roasted eggplant adds a smooth, rich quality to garlic mashed potatoes, fried onions, and bacon.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 170 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.

Step 3

Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.

Step 4

Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 5

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.

Step 6

Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes; set onion aside.

Step 7

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.