Stuffed Eggplant
2013-03-07 08:40:01
Serves 8
Stuffed Eggplant
Prep Time
1 hr
Nutrition Facts
Serving Size
253g
Servings
8
Amount Per Serving
Calories 148
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 79mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 8g
31%
Sugars 6g
Protein 3g
Vitamin A
6%
Vitamin C
15%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
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 (350 F) for 35
- minutes. Serve warm - or particularly good - even cold!
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