Categories: Sides
Ingredients
- 1 small eggplant, trimmed, peeled and cut crosswise into 1/2-inch slices
- olive oil
- 2 lbs Russet potatoes, peeled and cut into 1/2-inch pieces
- 1 whole head of garlic, for roasting
- 1/2 cup milk, heated
- 1/2 stick butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
Directions
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Prepare gas grill. On a work surface, brush one side of each eggplant slice with olive oil. Grill the eggplant, oiled side down, on a lightly oiled rack set over glowing coals 6-8 minutes. Brush the top side with oil, turn and grill 6-8 minutes longer.
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In a 3-qt saucepan, bring the potatoes and enough salted cold water to cover to a low boil over medium heat and cook about 15 minutes, until very tender. Drain the water from the pan, shake the pan over high heat for 30 seconds or until any excess liquid has evaporated, and then remove from heat.
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Puree the potatoes, eggplant and roasted garlic through a food mill while the potatoes are still hot. Add the heated milk and melted butter and whisk until smooth and light. Season with salt and pepper.