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- Exported from MasterCook *
EGGPLANT STUFFING
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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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
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