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Author Notes: Using kharcho together with seasonal produce elevates the common potato skin to new heights creating an inviting and delicious appetizer that is a snap to make. —Danica
Makes 3 cups filling
- 2 cups eggplant, small dice
- 1 pear, small dice
- 1 onion, small dice
- 1/2 cup frozen peas, thawed
- 1/4 cup flat-leaf parsley
- 12 dried apricot halves, small dice
- 6 garlic cloves, minced
- 1/4 cup pistachios, chopped
- 2 teaspoons kharcho
- 1/4 teaspoon red pepper flakes
- sea salt
- freshly-cracked black pepper
- olive oil
- 18 small new new potatoes
- After washing the potatoes, poke once with a sharp knife and steam for 20 minutes. Set aside to cool.
- Add a drizzle of olive oil to a pan over medium heat and sauté the eggplant, onion, pear, garlic and apricots until softened. Add the remainder of the ingredients and mix well. Season with salt and pepper.
- Once cooled, cut the potatoes in half and using a paring knife or small spoon, create a well in each half. Lightly mist with olive oil and pan-sear over medium heat until the cut side is golden brown.
- Stuff each half with ~one teaspoon of filling and place upon a platter to serve.
- This recipe was entered in the contest for Your Best Open House Dish
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