Creamy Mashed Potatoes with Vegetables

Ingredients

Cashews 1/3 cup

Water 2/3 cup

Eggplant 2

Potatoes 900 g

Cauliflower 1 head

Sea salt to taste

Ground black pepper to taste

White wine vinegar 1/2 tbsp

Chives 1/2 cup

Soak the cashews in water and set aside. Preheat a frying pan or grill. Place the eggplants on the grill or frying pan and lightly fry on both sides (until dark stripes appear). This will take 15-20 minutes. Transfer the eggplants to a colander or paper towels and let cool. Once the eggplants have cooled, cut them in half lengthwise, scoop out the flesh with a spoon, and transfer to a bowl. 

Add the potatoes and cabbage to a large saucepan filled with cold water. Cover and cook over high heat for 25-30 minutes, or until tender. Drain and return the vegetables to the saucepan.

Add the cashews and water to a blender and blend until smooth, about 1-2 minutes.

Add the cashew cream and eggplant pulp to the saucepan with the potatoes and cabbage. Puree using your favorite method. Add salt, pepper, and vinegar (if using). Stir again. Add green onions and serve.

Enjoy!