Asian-Style Vegetable Topping for Baked Potatoes
Ingredients
- 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
Directions
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.
Nutrition Facts
Nutritional Analysis Per Serving: 678 Cal. 14 g pro., 3 g fat (4% Cal. from fat), 151 g carb., 0 mg chol., 15 g fiber, 316 mg sodium.