Parsnip Mashed Potatoes with Braised Eggplant

Parsnip Mashed Potatoes
340 g parsnips, peeled and chopped
700 g potatoes, peeled and chopped
3 cloves garlic (peeled)
60 ml milk
2 tablespoons butter
½ teaspoon fine sea salt

Braised Eggplant
30 ml extra virgin olive oil
1 red onion, diced (about 2 cups)
500 g eggplant, cubed (½-inch)
1½ teaspoon ground coriander
1 teaspoon cumin
½ teaspoon paprika
2 cloves garlic, minced
¾ cup white wine
¾ cup vegetable broth
2 dried bay leaves
1 (398 ml) cannellini beans, rinsed
450 g cocktail tomatoes, halved (or whole cherry tomatoes)
3 leaves lacinato kale, chopped
2 teaspoons fresh thyme leaves
1 teaspoon fine sea salt
1 lemon, juiced
1 lemon, juiced

Parsnip Mashed Potatoes
Steam: Add a steamer basket to a large pot and fill with water until it's ½-inch below the basket. Cover and bring to a boil. Add parsnips, potatoes, and garlic to the steamer basket. Cover and steam until the parsnips and potatoes are soft, 10 to 15 minutes.

Mash: Empty the water from the pot. Return the parsnips, potatoes, and garlic to the pot. Add milk, butter, and salt. Mash until smooth. Cover and keep warm on low heat. (If the mash needs loosening before serving, add a splash of extra milk.)

Braised Eggplant
Cook: Heat olive oil in a Dutch oven or pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add eggplant, coriander, cumin, and paprika. Cook until eggplant is tender, 7 to 10 minutes. Add garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Deglaze and simmer: Pour in white wine to deglaze the pan. Once most of the wine has evaporated, add the vegetable broth and bay leaves. Reduce heat to medium low. Stir in beans, tomatoes, kale, thyme, and salt. Cover with lid and simmer for 10 minutes to let the flavours meld.

Assemble: Remove the bay leaves. Stir in lemon juice and honey. Taste and season with more salt, if needed. To serve, spoon the braised eggplant mixture (and pan juices) over parsnip mashed potatoes.

www.evergreenkitchen.ca