Eggplant Mashed Potatoes


  • 2 large eggplants, halved lengthwise
  • Salt and freshly ground black pepper to taste
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons sesame oil
  • 1 tablespoon tahini
  • Pinch cayenne
  • 1 ounce grated baby ginger
  • 1/3 cup wheat-free soy sauce
  • 4 cups mashed potatoes


  • Preheat oven to 400 degrees.
  • Season either white or Japanese eggplant, or both, with salt and pepper. Roast in the oven for 20 minutes, or until tender. Scoop out the “meat” and chop eggplant with a knife or puree.
  • Heat both the olive and sesame oils in a medium-sized pot. Add eggplant and cook until heated through. Next, stir in ginger, tahini, cayenne, soy sauce, salt and pepper. Mix in mashed potatoes. Cook about another 5 minutes, or until heated through.
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SERVING SIZE: 4 people


Leah Beckett