Roasted Eggplant & Mashed Potatoes 2 medium eggplants 2 pound baking potatoes (about 6 medium), peeled and quartered 1 tablespoon salt, plus more to taste ½ cup olive oil 1 cup sour cream Freshly ground black pepper Preheat grill or broiler. Roast eggplant over a grill or under a broiler for about ½ hour, until well blackened all over and soft throughout. Cool on a plate, saving the juices. When cool enough to handle, remove stem and skin and roughly chop eggplant pulp. In large saucepan, cover potatoes with water. Add salt. Bring to a boil. Reduce heat to low; simmer, uncovered, until potatoes are soft, 20-30 minutes. Drain. While potatoes are still warm, mash with a potato masher or food mill. Keep warm. In a medium-sized skillet, heat olive oil over low heat. Add the reserved eggplant, cover, and keep warm until ready to use. In a small skillet, heat sour cream. Fold sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly ground black pepper to taste. Serve immediately. Serves 6. From "A Celebration of Women Chefs" by Julie Stillman middle eastern recipe index christina m k al-sudairy buy the book!