Garlic Mashed Potatoes With Eggplant - cooking recipe

Ingredients
    1 eggplant, trimmed and halved lengthwise
    1 tablespoon olive oil
    3 potatoes, peeled and cubed
    2 cloves garlic, peeled and halved
    2 slices bacon
    1 tablespoon bacon drippings
    1/2 onion, cut into strips
    1 tablespoon olive oil
    salt to taste
    freshly cracked black pepper to taste
Preparation
    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.

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