Potato and Aubergine Puree

Calorie.Less.Cooking's picture

Nov. 30, 2011


Potatoes 2
Salt To Taste
Aubergines 4
Olive oil 4 Ounce
Parsley 2 Tablespoon , chopped
Garlic 2 Clove (10 gm) , peeled and crushed
Butter 2 Ounce
Pepper To Taste
Chicken stock 1/4 Pint



1) In a pot of salted water, add in peeled potatoes. Cook them for 20 minutes or till they become tender. Drain the cooked potatoes and mash them.

2) Wipe the aubergines clean. Destalk and transfer into a pan. Pour in boiling water. Cook the aubergines for 20 minutes.

3) Take the aubergines out of the pan. Slice them in half and scoop the flesh out.


4) Into a bowl, add in the aubergine flesh. Mash well. Slowly, pour in oil. Beat with a wooden spoon. Add in about half the amount of parsley and the garlic.

5) Add the mashed potatoes into the pan. Cook them over medium flame.

6) Add in butter, salt, pepper and chicken stock.

7) Add in the aubergine puree.

8) Cook the mixture over low flame. Beat while it heats up.


9) Transfer the Aubergine and Potato Puree into a serving dish. Garnish with chopped chives.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 354Calories from Fat 241

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 107 mg4.46%

Total Carbohydrates 27 g9%

Dietary Fiber 9 g36%

Sugars 6 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet