Name: Eggplant Mashed Potatoes
Ingredients: 2 md Eggplants; Peeled; 1/4 c Olive Oil; 1 ts Salt; Freshly Ground Black Pepper; 1 tb Sesame Oil; 1 ts Garlic; Minced; 1 tb Ginger; Peeled And Grated; 1 tb Tahini; 2 tb Tamari Soy Sauce; 2 c Mashed Potatoes; 1 Recipe Frizzled Leeks-For Presentation; Optional

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs			4	Servings

INGREDIENTS

2	md	Eggplants; Peeled
1/4	c	Olive Oil
1	ts	Salt
		Freshly Ground Black Pepper
1	tb	Sesame Oil
1	ts	Garlic; Minced
1	tb	Ginger; Peeled And Grated
1	tb	Tahini
2	tb	Tamari Soy Sauce
2	c	Mashed Potatoes
1		Recipe Frizzled Leeks-For Presentation; Optional

INSTRUCTIONS

1. Preheat oven to 400.
2. Cut the eggplants in half lengthwise, then slice each half lengthwise
into thirds. Keep the slices together. Slice across the halves at 1/2-inch
intervals. With wide spatula transfer the cut eggplant to a lightly oiled
roasting pan. Drizzle evenly with 3 Tablespoons of the olive oil and season
with salt and pepper. Cover with foil and roast in the oven for 45 minutes.
The cooked eggplant should be very tender and soft to the touch. Puree in a
food processor until smooth.
3. In a medium saute pan, heat the remaining olive oil and the sesame oil
over a low flame. Add the garlic and ginger and cook for 3 to 4 minutes.
Add the eggplant puree, tahini, and soy sauce; cook for 10 minutes longer.
Stir in the warm mashed potatoes and heat thoroughly. Ad pepper and serve
piping hot.
suechef@sover.net
Recipe by: Union Square Cafe Cookbook.  P. 236
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on May 14, 1998

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