Kharcho Bites

1. 1

   After washing the potatoes, poke once with a sharp knife and steam for 20 minutes. Set aside to cool.

2. 2

   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.

3. 3

   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.

4. 4

   Stuff each half with ~one teaspoon of filling and place upon a platter to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.