garlic mashed potatoes with eggplant

Ingredients

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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• place eggplant halves, cut sides up, a baking sheet and brush with 1 tablespoon olive oil.
• bake eggplant in the preheated oven until soft, 30 to 35 minutes. peel eggplant when cool enough to handle; set aside.
• while eggplant is baking, place potatoes and garlic cloves into 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.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. when bacon is cool, crumble, and set aside. cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. set onion aside.
• place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. season to taste with salt and cracked black pepper. serve in a bowl topped with cooked onion and crumbled bacon.