Potato-Eggplant Puree - Recipe - CookingDistrict.com
Public Recipes

Potato-Eggplant Puree

Step 1
5 lb • Yukon Gold Potatoes
4 each • Purple Eggplant • split
10 each • roasted garlic cloves
2 cups • evoo • more or less as needed
• sea salt & pepper • as needed
2 tbsp • lemon zest
1 tbsp • Fresh mint leaves
1. Cook the potatoes gently in salted water

2. Meanwhile, rub the eggplant with evoo and season -roast face down until tender

3. Once potatoes are tender, remove from the water and place on a sheet pan in the oven until all steam dissipates.

4. Peel the eggplant

5. Place the potato, eggplant pulp, and garlic cloves trough a reicer/food mill into a large stainless steel bowl

6. Fold in the evoo, sea salt and pepper, mint, and the lemon zest until the correct consistency and seasoning is reached.
Sign In to post a comment.