Baked Mashed Potatoes on Eggplant

Hidemi Walsh

By
@Hidemi

Unlike Japanese eggplant, American eggplant is HUGE. I like to stuff something into the eggplant which is fun. I found potatoes in my pantry so I decided to stuff mashed potatoes adding tomatoes and cheese.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Ingredients

1
egg plant ( about 1lb), trimmed
2
potatoes (about 1/2-2/3 lb)
4 Tbsp
mayonnaise
2 Tbsp
milk
1 tsp
salt
1/4 tsp
granulated sugar
1 Tbsp
parmesan cheese
1
roma tomato
1
garlic clove, minced
2 Tbsp
mayonnaise
1/4 c
shredded mozzarella cheese
2 Tbsp
panko

Directions Step-By-Step

1
Cut eggplant lengthwise into half, scoop eggplant pulp out and chop. Chop Roma tomatoes. Peel potatoes and dice.
2
Put diced potatoes into a microwave-safe bowl and microwave on high for about 3 minutes or until tender. Then mash, add 4 tablespoons mayonnaise, milk, salt, granulated sugar and pepper. Mix well. Set aside.
3
In a skillet, heat 2 tablespoons mayonnaise and add minced garlic and chopped eggplant pulp. Sauté until eggplants are tender. Add chopped tomatoes and sauté for about 1 minute. Stir in shredded mozzarella cheese, salt and pepper to taste. When the cheese starts to melt, turn off the heat and let stand until cheese is melted.
4
Put sautéed tomato and eggplant mixture into each hollowed-out eggplant, spread mashed potatoes, sprinkle parmesan cheese and panko (1 tablespoon for each ) and dry parsley on top. Place on the baking pan and bake at 375 degrees F for 15-18 minutes.

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