Eggplant and Mushroom Parmentier

Name: Eggplant and Mushroom Parmentier
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 2 eggplants; 7 oz sliced mushrooms (200 g); 1 2/3 cups crushed tomatoes (400 g); 1/4 cup tomato paste (70 g); 1 tsp mild chili powder; 1 tsp paprika; 1 lb (2 oz) potatoes (500 g); 3/4 cup milk (200 g); 1 pinch salt; 1 pinch pepper

melodie Jelu @melodiejelu

Eggplant and Mushroom Parmentier

melodie Jelu @melodiejelu

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Ingredients

1 hour

Serves 6 servings

2eggplants
7 ozsliced mushrooms (200 g)
1 2/3 cupscrushed tomatoes (400 g)
1/4 cuptomato paste (70 g)
1 tspmild chili powder
1 tsppaprika
Mashed Potatoes
1 lb (2 oz)potatoes (500 g)
3/4 cupmilk (200 g)
1 pinchsalt
1 pinchpepper

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Steps

1 hour

1

Peel and steam the potatoes. Mash them with the salt, pepper, and milk.
2

Cut the eggplants into small cubes and sauté them with the mushrooms in a little oil. Add the crushed tomatoes, tomato paste, and spices. Pour everything into a baking dish.
3

Spread the mashed potatoes over the top. Sprinkle with breadcrumbs.
4

Bake for 20 minutes at 350°F (180°C).