Eggplant Stuffing
3 md Eggplants (1 lb ea.) 1/4 c Olive oil 1/3 c Chopped scallions -=OR=- Shallots 1 Garlic clove; sliced (opt.) 1/4 c Chopped fresh parsley 2 tb Chopped fresh fennel or dill 1/2 ts...
Ingredients
- 3medium eggplants (1 lb ea.)
- 1/4cup olive oil
- 1/3cup chopped scallions
- 1/4cup chopped fresh parsley
- 2tbsp chopped fresh fennel or dill
- 1/2tsp allspice; more if necessary
- 1/4cup dry white wine
- 2tbsp tomato paste; mixed with:
Directions
- 1
3 md Eggplants (1 lb ea.) 1/4 c Olive oil 1/3 c Chopped scallions -=OR=- Shallots 1 Garlic clove
- 2
sliced (opt.) 1/4 c Chopped fresh parsley 2 tb Chopped fresh fennel or dill 1/2 ts Allspice
- 3
more if necessary 1/4 c Dry white wine 2 tb Tomato paste
- 4
MIXED WITH: 1/2 c Water Salt & freshly ground pepper 1/2 c Bread crumbs Cut the eggplants in half lengthwise
- 5
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
- 6
Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration
- 7
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
- 8
Add the parsley, fennel, allspice, wine, and the diluted tomato paste