LOW FAT -- Moroccan Stuffed Potatoes

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* Exported from MasterCook *

 

Moroccan Stuffed Potatoes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sept '96 Vegetables

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup tahini (sesame-seed paste)

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

Cooking spray

 

Preheat oven to 375º.

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.

 

Source:

" Cooking Light, September 1996, p.142 "

Copyright:

" © Cooking Light "

 

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Per serving: 311 Calories (kcal); 8g Total Fat; (22% calories from fat); 10g

Protein; 54g Carbohydrate; 2mg Cholesterol; 234mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 5243 0 0 0 4061 2135 0 0 0 0 3234 20199 20164 0