Recipe#6710

Title: EGGPLANT STUFFING

  From: "The Food of Greece" by Vilma Liacouras
  Chantiles.  Avenel Books, New York. Typed for you by
  Karen Mintzias

   3       md           Eggplants (1 lb ea.)
     1/4   c            Olive oil
     1/3   c            Chopped scallions
                        -

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.