It occured to me that in the midst of the holiday party season, people would be clamoring for new, unusual and easy to make appetizer variations. This nosh is basically a potato skin with an eastern european flavor thrown into the mix that will undoubtedly delight the taste buds of your holiday guests. Kharcho has become one of my favorite spice blends and I’m sure it shall become one of yours as well.
Kharcho –Spiced Eggplant and Pear Stuffing
I stuffed small new potatoes with this filling, but you could just as easily use zucchini or a pastry cup as a vessel. If you want to use the potatoes, select smaller, bite-sized potatoes and after washing, poke once with a knife. Steam for ~20 minutes until softened and set aside to cool. Once cooled, cut in half and use a small spoon or paring knife to cut a well in each half. Lightly mist with olive oil and pan-sear until the cut side is golden. Stuff with ~one teaspoon of filling and place on a platter.
[Yields ~3 cups]
2 cups eggplant, small dice
1 medium onion, small dice
1 pear, small dice
½ cup frozen petite peas, thawed
¼ cup pistachios, chopped
¼ cup flat-leaf parsley, finely chopped
12 dried apricot halves, small dice
6 cloves garlic, minced
2 tsp Kharcho
¼ tsp dried red pepper flakes
freshly-cracked black pepper
Drizzle a small amount of olive oil in a pan over medium heat. Sauté the onion, garlic, eggplant, pear and apricot halves until softened. Add the peas, pistachios, Kharcho, red pepper flakes and parsley. Season with salt and pepper.