Eggplant Stuffing
Submitted by Dawn2002
Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.
YIELD
6 servingsPREP
30 minCOOK
35 minREADY
65 minThe eggplant shells become the serving vessel. Scoop out the flesh, puree it, simmer with scallions, garlic, fennel, allspice, white wine, and tomato paste, then stuff everything back into the hollowed skins and bake. It’s an elegant vegetarian dish that works as well cold as it does warm.
Purée the eggplant flesh quickly after scooping. Eggplant oxidizes and turns brown fast. A food processor or blender does the job in seconds. If using a meat grinder as the recipe suggests, work in batches without pausing.
The 20-minute simmer reduces the mixture and concentrates the flavors. Allspice is the dominant spice here, giving the stuffing a warm, slightly peppery depth that’s common in Middle Eastern and Eastern Mediterranean cooking. Start with ½ teaspoon and taste. Some eggplants need more.
Breadcrumbs stirred in at the end absorb excess liquid and give the stuffing body. Without them, the filling would be too wet to hold its shape in the shells.
Chef Tips
- Leave ¼ inch of flesh attached to the skin when hollowing. This keeps the shells sturdy enough to hold the filling during baking.
- Oil the baking dish well. Eggplant skin sticks and tears if the dish is dry.
- These are particularly good cold the next day, when the flavors have had time to meld. Serve as part of a mezze spread.
- The stuffing can also be served on its own as a dip or spread, without the shells.
Variations
- Pine nut and raisin: Add 2 tablespoons each of toasted pine nuts and golden raisins for a sweet-savory Sicilian twist.
- Lamb stuffed: Brown ½ pound ground lamb with the scallions for a meaty, non-vegetarian version.
- Cheese topped: Sprinkle grated Parmesan or crumbled feta over the stuffed shells before baking for a golden crust.
Ingredients
Directions
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 ¼ 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 puréed in a blender or food processor.)
Heat the oil in a frying pan and sauté 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.
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