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Asian-Style Vegetable Topping for Baked Potatoes

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  • Complexity: easy
  • Ready in: 15 min
  • Srv: 4
Asian-Style Vegetable Topping for Baked Potatoes
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  • 4 Washington Russet potatoes
  • 3 cups pared and diced eggplant
  • 1 cup thin julienne carrots
  • 1/2 cup vertically sliced onion
  • 1 tablespoon fine julienne ginger root
  • 1/2 cup diced green pepper
  • 2 tablespoons dry white wine
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon each crushed red chilies, salt and ground black pepper
  • 2 teaspoons vegetable oil


  1. Pierce potatoes several times with fork and arrange in microwave oven in spoke fashion. Microwave at HIGH (100% power) 12 to 16 minutes or until potatoes are tender; turn potatoes after 8 minutes. Microwave eggplant, carrots, onion and ginger in 2-quart microwave-safe dish at HIGH (100% power) 6 to 8 minutes. Stir once halfway through cooking. Add remaining ingredients except potatoes; microwave at HIGH about 2 minutes or until thoroughly heated. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Spoon vegetable mixture over potatoes. Makes 4 servings.

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