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3 medium sized eggplants
Roast the eggplants over an open fire. Peel and scrape; let drain.
Boil the peeled potatoes in a vegetable broth.
Mash both together in a food processor with garlic and a little olive oil.
Enjoy!
Poster's Notes:
Posted by Helaine Ring
Nutritional Info Per Serving:N/A
4 small potatoes
Garlic
Oil
We had this under a dish of salmon.