Kharcho Bites
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 ⓘ
Instructions
- 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 saute 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.
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).