Eggplant stuffing Recipe

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Eggplant stuffing

Artist:	_	Yield:	6
Categories:	Eastern European, Eggplant, Greek, Stuffings, Vegetables, Vegetarian	Rating:	0
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Ingredients:

3	med	Eggplants (1 lb ea.)
1/4	cup	Olive oil
1/3	cup	Chopped scallions
		-=OR=- Shallots
1		Garlic clove, sliced (opt.)
1/4	cup	Chopped fresh parsley
2	tbsp	Chopped fresh fennel or dill
1/2	tsp	Allspice, more if necessary
1/4	cup	Dry white wine
2	tbsp	Tomato paste, MIXED WITH:
1/2	cup	Water
		Salt & freshly ground pepper
1/2	cup	Bread crumbs

Procedures:

1	Cut the eggplants in half lengthwise.
2	With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave ?inch of the flesh with the skin as a firm base) and set the shells aside.
3	Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration.
4	(or the eggplant may be pureed in a blender or food processor).
5	Heat the oil in a frying pan and saute the scallions and garlic.
6	Add the parsley, fennel, allspice, wine, and the diluted tomato paste.
7	Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes.
8	Taste to adjust seasonings.
9	Add the bread crumbs to absorb excess liquid.
10	Stuff the eggplant shells, if desired, and place in an oiled baking dish.
11	Bake in a moderate oven (350°F) for 35 minutes.
12	Serve warm - or particularly good - cold