Kharcho Bites

Name: 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

14 ingredients

4 steps

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

1

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

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

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