Aubergine & potato mash
Alissa Timoshkina says: "This dish is an homage to one of the anchoring gastronomic memories of my childhood and one that still brings me limitless joy today; eating my granny's mashed potatoes cold, with a side of store-bought aubergine purée. There is something about the combination of the tangy aubergine and the sweet, creamy mash that makes perfect sense. So it was only natural to create this recipe, where the two hero ingredients are finally united."
- Prepare15 mins
- Cook1 hr 30 mins
- Total time1 hr 45 mins
- 2 large aubergines, halved lengthways
- 4-6 medium ripe tomatoes, halved
- 1 red onion, quartered
- 2 tbsp sunflower oil
- 1 garlic clove
- 25g pack flat leaf parsley, ¾ leaves chopped, rest whole
- 1 tbsp walnut oil
- 4 cornichons, sliced
- 4 medium-large or 6 small-medium Maris Piper or King Edward potatoes
- 150ml whole milk
- 80g salted butter
- 1 egg
Preheat the oven to 180ºC, gas mark 4. Make some incisions in the cut sides of the aubergine halves. Put on a baking tray, cut-side up, with the tomatoes and onion, drizzle with sunflower oil and season with salt. Roast for 1 hour and 30 minutes.
Meanwhiles, prepare the mash. Peel and halve the potatoes (or quarter if very large). Boil in a pan of salted water for 30-40 minutes or until tender. While the potatoes are cooking, heat the milk and butter in a saucepan until piping hot but not boiling. When the potatoes are cooked, drain, then return to the pan and add the hot milk and butter mixture. Using a potato masher, work the mixture quite vigorously, adding the egg yolk and a pinch of salt. Keep mixing for 5 minutes or so, until the yolk is combined and the mash has an airy, creamy and glistening quality; set aside.
When the roasted vegetables are ready, put them and all their juices in a large bowl; crush in the garlic. Using a stick blender, mash everything roughly so that the vegetables are still quite chunky. Add the chopped parsley and season if necessary.
Stir the vegetables into the mashed potato and divide between plates. Serve with a drizzle of walnut oil, the sliced cornichons and remaining parsley leaves.
Typical values per serving when made using specific products in recipe