QUICK TREATMENTS: Eggplant Skins
Eggplant into mashed potatoes, Eggplant Parmesan and Eggplant Burritos
“As for eggplant skins, I have a recipe called Garlic Eggplant Mashed Potato, where I take eggplant skins and dice them into nice squares and add them to mashed potatoes, along with fresh minced garlic. There’s quite a bit of vitamins and minerals left in those skins! I fry the eggplant skins in oil in a sauté pan or pot. Roll them in egg wash, salt, pepper and deep fry them, 5-10 seconds (at 350 degrees). I add 1 part cooked eggplant – mashed up with a potato masher – to 3 parts mashed potatoes. (Not more than that because what ends up happening is that the texture otherwise becomes soupy.) You can bake it in the oven, grill it, or fry it. However you choose: eggplant is very versatile and accepts other flavors.
I’ve used leftover eggplant to make Eggplant Parmesan or Eggplant Burritos. So I can never get over the fact, that people look in their refrigerator and say there is nothing to eat. Yet when I go and look, I see nothing but leftover after leftover after leftover.” (Source, Chef Ricky Bishop, Classy Catering Creations, Brookfield, CT)
