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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.