I did not have all of the correct ingredients for this recipe for Spicy Sesame Eggplant, but I did have half of an eggplant that I did not want to start to rot in the fridge, so I just went for it. Unfortunately, some experiments are not as successful as others.
The recipe called for Asian garlic chili sauce. I used Sriracha. The recipe called for toasted sesame oil. I used sesame-flavored chili oil. The recipe called for fresh lime juice and sesame seeds. I ignored that.
The result was excessively spicy. And a little salty. And sort of mushy. The leftovers are still sitting in my fridge, waiting for someone to take pity on them and just eat them or throw them away. Wah-wah.
(Yes, I sliced the eggplant with a butter knife. I’m lazy. Get over it.)
We bought an entire bag of potatoes when we made minestrone, so we needed to find another potato recipe. Luckily, I stumbled upon this awesome garlic horseradish mashed potatoes recipe!
I was really excited to get to roast garlic for this recipe! For those of you who haven’t done this before, it turns out that it is very easy. I just sliced off the very top of an entire head of garlic, drizzled olive oil all over it, and wrapped it in foil. Then I put that in a 400-degree oven for about a half an hour. Once it cooled, it was fairly easy to just squeeze out all of the cloves!
I did have some trouble smashing the cloves, so maybe I needed to roast it a bit longer. As for adaptations to this recipe, I made very few. We didn’t have any crème fraiche or whole milk, so we just used heavy cream and half and half for those items. We also don’t have a potato masher or food mill, so I just smashed up the potatoes in the pot as well as I could with the spoon. Oh, and we didn’t peel the potatoes.
We enjoyed the mashed potatoes with short ribs and some absolutely amazing smothered collard greens from the Gumbo Shop cookbook!