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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cut eggplant lengthwise into half, scoop eggplant pulp out and chop. Chop Roma tomatoes. Peel potatoes and dice.

2Put 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.

3In 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.

4Put 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.

About this Recipe