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
Description
View The Free Recipe For Eggplant Stuffing
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