Moroccan Stuffed Potatoes
1/4 cup tahini (sesame-seed paste)
Preheat oven to 375º.
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1 small garlic clove, minced
1 (8-ounce) carton plain low-fat yogurt
6 (8-ounce) baking potatoes
2 tablespoons lemon juice
1 teaspoon ground cumin
2 teaspoons olive oil
1/4 teaspoon ground red pepper
4 cups diced peeled eggplant
1 cup diced onion
1 cup diced red bell pepper
Combine first 5 ingredients in a small bowl, and stir well. Cover yogurt mixture and chill.
Wrap potatoes in aluminum foil, and bake at 375º for 1 hour or until potatoes are tender.
Combine lemon juice, cumin, oil, and ground red pepper in a large bowl. Add eggplant, onion, and bell pepper; toss well to coat. Place eggplant mixture on a jelly-roll pan coated with cooking spray. Bake at 375º for 40 minutes, stirring after 20 minutes.
Unwrap potatoes; split open each potato. Spoon 2 tablespoons yogurt mixture into each potato; fluff pulp with a fork. Spoon about 2/3 cup eggplant mixture into center of each potato; top each with 1 tablespoon yogurt mixture.
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