Chef: Jeannie Hudkins
Makes: 4 - 10 servings
Prep time: 10 minutes
Cook time: 10

Ingredients

  • 1 dozen small red potatoes (the small bite-size potatoes work best)
  • 1 small container baba ghonouj without oil (Whole Foods sells brands without oil) 
  • 1 jar roasted red peppers
  • parsley
  • basil

Directions

  1. Boil potatoes 5 - 10 minutes until tender. Drain.
  2. When potatoes are cool enough to handle, cut each in half. 
  3.  Slice off a portion of the rounded bottom of each potato so the potato will sit on a plate without leaning. 
  4. Using a spoon, carefully scoop out the center, making it large enough to hold the filling.
  5. Fill half of the potatoes with baba ghonouj. Fill the other half with slices of roasted red peppers.
  6. Top the baba ghonouj with parsley. Top the red peppers with basil. 

*Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice and fresh herbs.

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