Eggplant Stuffing

Title: EGGPLANT STUFFING

Categories: Ethnic, Vegetarian

Yield: 6 servings

3 md Eggplants (1 lb ea.)

1/4 c Olive oil

1/3 c Chopped scallions

- OR - Shallots

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 --