Garlic Mashed Potatoes with Eggplant Recipe

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves cut sides up onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.

While eggplant is baking place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil reduce heat to medium-low and simmer until tender about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool crumble and set aside. Cook and stir onion in bacon drippings until soft and translucent about 5 minutes. Set onion aside.

Place eggplant potatoes cooked garlic cloves and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.