My spin on the Greek potato and garlic dish. Roasting the garlic mellows its bite, while adding silky roasted eggplant, as well as feta and ricotta cheeses to the potato makes for a light, airy puree without the gummy consistency that is often the result of putting potatoes in the food processor. Skordalia is often served with fish; I like this preparation paired with swordfish and Italian salsa verde. But it also works terrifically as a dip or spread. Note: The ricotta really has to be the fresh, creamy kind. None of that grainy supermarket stuff--if you can't find or make your own fresh ricotta, either omit it or double the amount of feta. —Chris Hagan
about 1 pint
russett potato, 10-12 oz
small eggplant, about 12 oz
head of garlic
feta cheese, crumbled
fresh ricotta cheese
lemon juice, to taste (start with half a lemon and adjust from there)
Heat oven to 425F. Poke potato all over with a fork, then wrap in foil and bake for one hour.
Halve eggplant lengthwise. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking tray. Add to the oven when the potato is halfway done and bake them together for the remaining half hour, then remove from the oven and allow to sit until cool enough to handle. Meanwhile, drop oven temp to 350. Cut the pointy end off the garlic to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap in foil and bake 20-30 minutes, or until it smells like awesome.
Peel the potato and rice it into the bowl of a food processor. Peel and chop the eggplant and add it to the bowl along with the roasted garlic, the feta, ricotta, oregano, salt, pepper, and lemon juice. Stream in the olive oil with the motor running, and process until smooth. Can be served warm or cold.