Eggplant Stuffing
| Yield: | 6 Servings |
| Categories: | Ethnic, Vegetarian |
| 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 |
| Tomato paste; MIXED WITH: | ||
| 1/2 | c | Water |
| Salt & freshly ground pepper | ||
| 1/2 | c | Bread crumbs |
Advertisement