These baked potatoes are topped with tomato, eggplant and garlic in olive oil and bubbling Brie cheese - a great lunch or quick family dinner.
Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
4 oz. canned chopped tomatoes
3 oz. fried eggplant slices, diced
4 garlic cloves, thinly sliced
4 oz. Brie cheese, thinly sliced
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, combine eggplant pieces, tomatoes, and garlic in a pan. Simmer for 20 minutes until a thick sauce remains and eggplant pieces are tender.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Spoon eggplant mixture onto potato halves. Top with Brie slices and grill for 4 minutes. Serve hot as a great lunch or quick family dinner.
