EGGPLANT STUFFING

      Title: EGGPLANT STUFFING
  Categories: Ethnic, Vegetarian
       Yield: 6 Servings
  
       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 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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