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-> [Eastern European, Eggplant, Greek, Stuffings, Vegetables, Vegetarian] -> [Eggplant stuffing Recipe] |
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Eggplant stuffing
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| Artist: |
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| Categories: |
Eastern European, Eggplant, Greek, Stuffings, Vegetables, Vegetarian |
| Yield: |
6 |
| 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 |
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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 |
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