Eggplant Stuffing

Recipe Ingredients

3		Eggplants - (1 lb ea.) (medium)
1/4 cup	59ml	Olive oil
1/3 cup	48g / 1.7oz	Chopped scallions =or=- shallots
1		Garlic clove - sliced (opt.)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh fennel or dill
1/2 teaspoon	2.5ml	Allspice - more if necessary
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Tomato paste - mixed with:
1/2 cup	118ml	Water
		Salt and freshly ground pepper
1/2 cup	73g / 2.6oz	Bread crumbs

Recipe Instructions

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 (350F) for 35 minutes. Serve warm - or particularly good - cold.

Source:
Jeff Smith

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