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.

Share: