Eggplant Mashed Potatoes
Ideal for anyone craving comfort without heaviness—vegans, flexitarians, or post-workout snackers. If nightshades trigger inflammation, swap potatoes for cauliflower and keep the eggplant; low-oil eaters can use aquafaba for creaminess instead of olive oil.
Ingredients
- 2 eggplant
- 3 potato
- 10 g soy sauce
- 10 g Balsamic vinegar
- 2 pieces shallots
- 10 g garlic
- 1 g pepper
- 3 g sesame oil
- 5 g White sugar
- 3 g salt
Instructions
- Chop onions and garlic
- Then put the onions and garlic in a bowl, add soy sauce, balsamic vinegar, sugar, pepper and sesame oil and mix well to make a sauce. Set aside.
- Clean eggplant and potatoes
- Cut the potatoes into cubes and the eggplant into halves
- Put it in a steamer and steam it on high heat for about 10 minutes
- Use chopsticks to poke the potato, and it is cooked when it is pierced through
- Tear the eggplant into strips
- Peel the potatoes and put them together with the eggplant
- Use a blender to blend until it is slightly lumpy. If you don't have a blender, you can just press the potatoes and mix them with the eggplant.
- Add sauce
- Mix well. If it is bland, you can add some salt, otherwise no salt is needed.
- Put it in a bowl
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