Garlic Mashed Potatoes with Eggplant
  1. Preheat oven to 400 degrees F. Place eggplant halves, cut side up, onto a baking sheet and brush with 1 tablespoon olive oil.
  2. Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.
  3. While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet.
  4. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
  5. Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper.
  6. Serve in a bowl topped with cooked onion and crumbled bacon.
Recipe Notes

Adapted from All Recipes (