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Add a photoServings: 6
Ingredients
- 2 med eggplants
- 2 lb baking potatoes (about 6 medium), peeled and quartered
- 1 Tbsp. salt, plus more to taste
- 1/2 c. extra virgin olive oil
- 1 c. lowfat sour cream
- Â Â Freshly grnd black pepper
Directions
- Preheat grill or possibly broiler. Roast eggplant over a grill or possibly under a broiler for about 1/2 hour, till well blackened all over and soft throughout.
- Cold on a plate, saving the juices. When cold sufficient to handle, remove stem and skin and roughly chop eggplant pulp. In large saucepan, cover potatoes with water. Add in salt. Bring to a boil. Reduce heat to low; simmer, uncovered, till potatoes are soft, 20-30 min. Drain. While potatoes are still hot, mash with a potato masher or possibly food mill. Keep hot. In a medium-sized skillet, heat extra virgin olive oil over low heat. Add in the reserved eggplant, cover, and keep hot till ready to use. In a small skillet, heat lowfat sour cream. Fold lowfat sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly grnd black pepper to taste. Serve immediately.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 6 servings | |
| Calories 377 | |
| Calories from Fat 230 | 61% |
| Total Fat 26.11g | 33% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1205mg | 50% |
| Potassium 1072mg | 31% |
| Total Carbs 34.3g | 9% |
| Dietary Fiber 10.5g | 35% |
| Sugars 7.75g | 5% |
| Protein 5.46g | 9% |
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