Stuffed eggplants from Nonna Antoinette 12 parts

Stuffed eggplants from Nonna Antoinette12 parts
800 grs. ground meat (duck, or topside or muscle)6 medium eggplants to 10 inches long3 large eggplants fleshy than 20 cm in length

Other Ingredients:

100-200 grs. Parmesan cheese, finely grated1 cup (tea) of grated onion1 cup (tea) of chopped black olives1 cup (tea) of chopped parsley1 leek white part only cut into thin slices2 tablets of broth or salt1 teaspoon (tsp) or (tablespoons) grated fresh ginger (powder is ¼)2 tbsp (tablespoons) chopped mint2 tbsp (tablespoons) chopped capers½ tablespoon of oregano shallow,1colher of (soup) of hot pepper sauce or chili finger lady half deseeded, finely chopped or spicy paprika3 tablespoons corn oil, olive oil serves not1 pinch ground cinnamon, 1 pinch ground bay2 cloves garlic, minced (cored) it hurts and gives heartburn optional

How to Prepare:

Wash the 6 eggplant dry with paper towel, cut in half the length. With the aid of a spoon (soup) remove the pulp, leaving a 3mm edge, along with the shell.Wash the 3 large eggplants, dry with paper towels, removing the peel thinly, cut into cubes. Place the eggplants to cook with cold water, without salt, then drain and squeeze well to remove all the water.The amount of water is just to cover the fruit. Separately, playing in the 12 nacelles boiling water with a little vinegar. Vinegar place when water is boiling. Drain dry well. Reserve.Frying the meat, dripping water if necessary. Add the onion, the leek. When well cooked, add the diced eggplant has cooked well and squeezed. Cook until water runs out the bottom of the pan, Turn off the heat, add the mint, oregano, cinnamon, paprikaspicy pepper or half finger girl without seeds, finely choppedand the remaining ingredients. Finally mixing 100 grams. grated parmesan. Place the filling each boat, so that it becomes two fingers above eggplant, sprinkling over grated cheese. You can freeze for 3 months in open (separate). Heat in the microwave.If you prefer to place slices of mozzarella (mozzarella) on top of each boat, bake until the cheese melts.Option II can put tomato sauce over the cheese.Can serve hot or warm. Accompanying mashed Peruvian and Cream cheese.