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    You are in: Home / Recipes / Mashed Potatoes With Eggplant (Aubergine) Recipe
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    Mashed Potatoes With Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    HGnaien's Note:

    Delicious, creamy and simple way to add something new and healthy to your mashed potatoes!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425.
    2. 2
      Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
    3. 3
      Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
    4. 4
      Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
    5. 5
      Add eggplant mixture, yogurt, salt and pepper to potatoes.

    Ratings & Reviews:

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    Nutritional Facts for Mashed Potatoes With Eggplant (Aubergine)

    Serving Size: 1 (253 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.7
     
    Calories from Fat 47
    19%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.0 g
    5%
    Cholesterol 1.7 mg
    0%
    Sodium 215.6 mg
    8%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 8.1 g
    32%
    Sugars 4.5 g
    18%
    Protein 6.0 g
    12%

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