Name: Eggplant Stuffing
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

You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Ethnic, Vegetarian	6	Servings

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 - cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“All suffering can be traced back to people disobeying God”

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C.H. Spurgeon

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Unknown Author