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