Eggplant Stuffing

EGGPLANT STUFFING

6 Preparation Time :

Categories : Ethnic Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

3 md Eggplants (1 lb ea.)

1/4 c Olive oil

1/3 c Chopped scallions

-ÿÿShallots

1 Garlic clove -- sliced (opt.)

1/4 c Chopped fresh parsley

2 tb Chopped fresh fennel or dill

1/2 ts Allspice -- more if necessary

1/4 c Dry white wine

2 tb Tomato paste -- MIXED WITH:

1/2 c Water

Salt & freshly ground pepper

1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small

knife, cut away the eggplant flesh from the skin

without breaking the skin (if planning to stuff the

shells, leave 1/4-inch of the flesh with the skin as a

firm base) and set the shells aside. Dice the

eggplant flesh and push through the medium blade of a

meat grinder as quickly as possible to avoid

discoloration. (Or the eggplant may be pureed in a

blender or food processor.)

Heat the oil in a frying pan and saute the scallions

and garlic. Add the parsley, fennel, allspice, wine,

and the diluted tomato paste. Stir in the eggplant

pulp, season with salt and pepper, and simmer for 20

minutes. Taste to adjust seasonings. Add the bread

crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an

oiled baking dish. Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold.

From: "The Food of Greece" by Vilma Liacouras

Chantiles. Avenel Books, New York. Typed for you by

Karen Mintzias - - - - - - - - - - - - - - - - - -