Mashed Potatoes With Eggplant (Aubergine)

• 1 medium eggplant
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 3 lbs potatoes
• salt
• 1/3 cup plain yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Preheat oven to 425.
2. Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
3. Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
4. Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
5. Add eggplant mixture, yogurt, salt and pepper to potatoes.

eggplant, garlic, extra virgin olive oil, potatoes, salt, plain yogurt, salt, ground black pepper

Taken from www.food.com/recipe/mashed-potatoes-with-eggplant-aubergine-495516 (may not work)