Tuesday, March 22, 2011

Grilled Eggplant and Mashed Potatoes! Whoop!

My guys needs some mashed potatoes today and I need something colorful to put on top of those golden spuds.  So, I've decided to grill the eggplant I've been looking at in my vegetable box.

There are a few things you need to know about eggplants.  You want to make sure they're firm all the way through.  Squishy eggplants are great for souffles...but not for grilling.  So, buy carefully, grasshoppers!

Here's What Ya Need:

Large Eggplant (sliced about 1/2 inch rounds) * Olive Oil
Pepper * Greek Oregano * Sea Salt (Optional)
Golden Baby Potatoes (sliced in half)* Paprika
Butter (if you're not fasting from it)

Here's How Ya Do It:

Grilled Eggplant:
1.  Preheat grill to medium-high heat.  Lightly oil.
2.  Brush a small amount of olive oil on both sides of the eggplant.
     Don't over-do it.  You don't want them to get soggy.
3.  Sprinkle pepper and paprika onto eggplants (sea salt optional)
4.  Grill both sides for 5 minutes.

Mashed Potatoes:
1.  Boil water.
2.  Add potatoes once boiling.
3.  Check to see when soft (around 20-30 minutes)
4.  Drain.
5.  Add butter (I use a 1/2 a stick to a stick)
6.  Add sea salt (optional)
7.  Add pepper.
8.  Stir.

How To Plate This!
1.  Take mashed potatoes and place a dollop onto plate.
2.  Take the eggplant and place on top of potatoes.
3.  Sprinkle Greek oregano on top of all.
4.  Add a little more paprika to top it off!

I'm going to serve this up with a light citrus salad.  I hope you enjoy another Lenten meal with your family today...dinner is a great time to say a family prayer and talk about your many blessings. :)

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