Mash Potato with Toasted Eggplant
When you look at a basket of potatoes, one of the first dishes that comes to mind is mash potatoes. Mash the gently boiled potatoes, add milk or whipped cream, boil them slightly, and make them thick, and the velvet-like texture goes into your mouth and melts. On top of that, if you grill sliced eggplant and tomatoes until they are golden, it becomes an accent on the taste and texture, transforming them into a mash potato that is like a dish.
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Potato
    2 ea
  • Branch
    1 ea
  • onion
    1/2 ea
  • cherry tomato
    6 ea
  • bay leaf
    1 piece
  • Milk
    60ml
  • whipped cream
    3 TS
  • crushed garlic
    1/2 ts
  • Butter
    1 TS
  • Granapadano cheese
    1 TS
Cooking Steps
STEP 1/6
Prepare each material.
STEP 2/6
Slice the eggplant into 7mm thick slices and shred the onion.
STEP 3/6
Place eggplant, cherry tomatoes and onions in a heated olive oil pan and bake until golden brown, sprinkling salt and pepper.
STEP 4/6
Slice the peeled potatoes to 5mm thick and boil them in a pot with 2 cups of water and bay leaves together until the potatoes are soft.
STEP 5/6
Drain, remove bay leaves, add milk, whipped cream, ground garlic, butter, salt, and pepper and cook while crushing.
STEP 6/6
Place 5 on a plate, top with grilled vegetables, then sprinkle with Italian dressing and Grana Padano cheese.
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