Post by chief_cook2 on Apr 12, 2003 10:38:13 GMT -6
Yield: 6 servings
1/4 c tahini; (sesame-seed paste)
2 tb minced fresh parsley
1/2 ts salt
1 sm garlic clove; minced
1 ct plain low-fat yogurt;
-(8-ounce)
6 baking potatoes; (8-ounce)
2 tb lemon juice
1 ts ground cumin
2 ts olive oil
1/4 ts ground red pepper
4 c diced peeled eggplant
1 c diced onion
1 c diced red bell pepper
Cooking spray
Preheat oven to 375º.<br>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.