I like this dish as an alternative to plain mashed potatoes. It’s lower calorie, it’s more nutritious, and it has a distinctly nutty/eggplanty flavour that pairs exceedingly well with rich entrees like Pan Roasted Mutton Loin Chops, Horseradish Steak Roulade, Grilled NY Strip Steak, or even a Greek marinated chicken. It would also likely be a fun way to spruce up your Shepherd’s pie by using it as the topping to your pie. Give it a try! I promise you won’t hate it (unless of course you and eggplant don’t get along).
Time: 30 Minutes
- Eggplant (I used half of one for two servings)
- Potatoes (two medium sized white potatoes will make about two servings)
- Crumbled Feta
- Preheat your oven to 350 degrees F, line a baking sheet with foil, and give it an oil spray. Also, start to boil some water in a pot for your potatoes.
- While the oven heats, slice your eggplant into thin, round pieces, and place them on your baking sheet. Then, give the tops a quick spray, and sprinkle them with a little salt before putting them in the oven for about 20 minutes (until they become squishy to the touch).
- Cut your potatoes into small chunks (about 10-12 pieces per potato…the smaller you get them, the quicker they will cook…but don’t go too small, or it’ll make things a tad more difficult later), and put them into your water. Let them boil until they are soft and can be easily stabbed with a fork.
- When your potatoes and eggplant are done, put them in your food processor, and add your feta, butter, milk, and a little salt. Puree! Add more milk if needed to get the right consistency.
- Either eat right away or put the mix back into the drained potato pot to reheat when you’re ready to eat.
- Plate, devour, and enjoy!