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
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Ingredients
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2 cups
eggplant, small dice
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1
pear, small dice
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1
onion, small dice
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1/2 cup
frozen peas, thawed
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1/4 cup
flat-leaf parsley
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12
dried apricot halves, small dice
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6
garlic cloves, minced
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1/4 cup
pistachios, chopped
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2 teaspoons
kharcho
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1/4 teaspoon
red pepper flakes
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sea salt
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freshly-cracked black pepper
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olive oil
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18
small new new potatoes
Directions
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After washing the potatoes, poke once with a sharp knife and steam for 20 minutes. Set aside to cool.
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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.
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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.
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Stuff each half with ~one teaspoon of filling and place upon a platter to serve.
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