Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Ethnic, Vegetarian

  4. Yield: 6 servings

  5. 3 md Eggplants (1 lb ea.)

  6. 1/4 c Olive oil

  7. 1/3 c Chopped scallions

  8. - OR - Shallots

  9. 1 Garlic clove; sliced (opt.)

  10. 1/4 c Chopped fresh parsley

  11. 2 tb Chopped fresh fennel or dill

  12. 1/2 ts Allspice; more if necessary

  13. 1/4 c Dry white wine

  14. 2 tb Tomato paste; MIXED WITH:

  15. 1/2 c Water

  16. Salt & freshly ground pepper

  17. 1/2 c Bread crumbs

  18. Cut the eggplants in half lengthwise. With a small knife, cut away the

  19. eggplant flesh from the skin without breaking the skin (if planning to

  20. stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base)

  21. and set the shells aside. Dice the eggplant flesh and push through the

  22. medium blade of a meat grinder as quickly as possible to avoid

  23. discoloration. (Or the eggplant may be pureed in a blender or food

  24. processor.)

  25. Heat the oil in a frying pan and saute the scallions and garlic. Add the

  26. parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the

  27. eggplant pulp, season with salt and pepper, and simmer for 20 minutes.

  28. Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid.

  29. Stuff the eggplant shells, if desired, and place in an oiled baking dish.

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

  31. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New

  32. York. Typed for you by Karen Mintzias --


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