Cheesy Eggplant and Potato Puree

  • Difficulty: Basic
  • 35 minutes
  • 3 servings

Do you want to know the definition of savory smoothness? In order to know it, you must first experience it. And you do that by mashing together cooked eggplants, tomatoes, and potatoes. If you want your blend to be not just tangy, but even more creamy and just a little salty, add cheese.

Ingredients Needed for Cheesy Eggplant and Potato Puree

    1 tablespoon olive oil
    2 eggplants, cubed
    3 tomatoes, cubed
    2 potatoes, cubed
    4 ounces mozzarella, cubed
    1 tablespoon parmesan, grated

How to Make Cheesy Eggplant and Potato Puree

  1. Add the olive oil, eggplants, tomatoes, and potatoes to a cooking pot over low-medium heat.
  2. Cover them with water and bring to a boil.
  3. Lower the heat, cover with the lid and boil for 25 minutes or until fork-tender.
  4. Transfer the cooked vegetables to a measuring cup. Add the mozzarella and parmesan.
  5. Mash everything using a hand blender.

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