Roasted Eggplant fillets w/ Truffled Mashed Potato & Bordelaise Sauce
Seriously, you are all going to LOVE this dish! Grilled eggplant (aka grilled aubergine), with truffle mashed potatoes and Bordelaise sauce.
Organic eggplant, Idaho white potato, truffle oil, vegan butter, salt and pepper, Bordelaise sauce (dry red wine, shallots, thyme, bay leaves, sauce demi-glace)
Calories 365, Protein 8g, Carbohydrates 55g, Net carbs 15g, Fat 9g, Cholesterol 8mg, Sodium 752mg, Fiber 14g, Sugar 5g
Balanced / Vegetarian / Pescatarian / Vegan / Dairy-Free / Gluten Free
Eggplant fillets were perfectly cooked, and the truffled mashed potato added a luxurious touch. The Bordelaise sauce tied everything together for a truly memorable dish.
The Roasted Eggplant fillets were tender and flavorful, and the truffled mashed potato was a heavenly accompaniment. The Bordelaise sauce took the entire experience to whole new level.
Vegetarian heaven and were a delicious alternative to meat, and the truffled mashed potato was a delightful surprise. The Bordelaise sauce added a rich, savory finish.
The Roasted Eggplant fillets paired beautifully with the truffled mashed potato, and the Bordelaise sauce brought a burst of umami goodness to every bite. A winning combination!
Eggplant like you've never tasted before, the fillets were seasoned to perfection, and the truffled mashed potato was velvety smooth. The Bordelaise sauce completed the experience.