(12 units)
Ingredients:
6 medium eggplants raw halveddug with a spoon (soup)
Filling:
½ pound of beef (duckling) ground twice
3 tablespoons corn oil
Seasonings:
300 grs. onion, grated or chopped fine drizzle
2 tablets of broth
1 spoon (soup) shallow salt
2 spoons (soup) dried oregano
2 tbsp (tablespoons) chopped fresh basil
1 teaspoon (tsp) grated fresh ginger
1 tablespoon (coffee) chili finger lady seeded
chopped or 1 tablespoon (soup) of hot pepper sauce
1 pinch of grated nutmeg (optional)
1 pinch of ground cinnamon
1 pinch of ground cloves
1 pinch of ground bay
½ cup (tea) of grated Parmesan cheese, or to taste
1 cup (tea) of fresh parsley (leaves and stems)
½ cup fresh mint leaves, chopped
1 leek white part only, thinly sliced
2 stalks celery, thinly sliced
Other Ingredients:
1 cup of vinegar to take the bitter eggplants
Coverage:
I - Option:
100 grs. grated cheese for sprinkling over or aubergines
II - Option:
300 grs. of musarela sliced (optional)
300 grs. of sliced ham (optional)
III - Cover with homemade tomato sauce
How to Prepare:
Wash the eggplants, cut the stem open in half in half, lengthwise.
With the aid of a tablespoon, scoop eggplants, taking up almost the entire core.
Allow half a centimeter pulp with the peel, i.e. all around.
Place the pulp in a bowl and in another bowl the skin of eggplants, cover with water, salt and vinegar, let stand for 30 minutes to remove the bitter, drain and set aside.
Place two large pots of water on the fire.
Once it reaches a boil, throw in the first pot, leaving the pulp cooking 20 minutes, or until softened. Is cooked when it changes color.
Drain the eggplant in a colander, then it cooled, to squeeze out any excess water.
Do the same with the boat of eggplant, drain and dry with paper towel ..
Be careful not to overcook the shells that are too soft.
If you want you can cut the eggplant in half raw, soak in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup."I prefer to do with the eggplants raw".
How to Prepare the Filling:
In a large pan saute the meat with broth in oil until golden brown, stirring constantly to prevent burning.
In another pan fry the celery after the leeks and onion until wilted.Put everything in the pot of meat well-cooked, add the eggplant pulp also well espremidas.Vá mixing and stirring constantly with a long-handled spoon. Finally seasonings:
Oregano, pepper, nutmeg, the ginger cloves, cinnamon powder. Without adding water.
When almost ready, that is, consistently well, add the chopped fresh herbs: parsley, mint and basil chopped tots and finally the grated cheese.
I - Option:
Put quite filling halves of peel eggplant, sprinkle over with grated cheese or sliced musarela.
Can then serve or bring the oven to 180 º C maximum browning by 15'minutos
If you want can lead to heating by microwave for 5 'minutes each.
II - Option:
If you want you can put thick tomato sauce over the stuffed eggplants, sprinkle grated cheese, then take the oven 180 º c for 15'a 20'minutos.
Option-III:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.
Garnish the platter with whole lettuce leaves and flower pepper, red, green and yellow, and flower pepper, see model in Blogs.
Accompanying homemade curd or white rice and watercress salad.
Flower girl finger pepper.
Threading in each pepper toothpick, then stick in a medium potato or onion, so it charges all around.
Cut a thin slice down so that it is firmly in place.
Homemade Cottage Cheese
Ingredients:
500 grs. fresh ricotta, chopped into small pieces
200 grs. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon of salt
Preparation:
Boil the milk in a medium saucepan, toss the pieces of butter and let it melt.
Turn off the heat add the ricotta.
Place half of this mixture in a blender, hit by 5'minutos, then go gradually adding the remaining ingredients until finished.
Put the salt, make a beat for more 5'A 10'Minutos or until a cream uniform and no lumps.
Place in glass jars with screw cap, or Tuperware white capped, take the refrigerator for 12 hours, or until set.
If you want you can change the flavor of the curd making, olives, anchovies, pickes ground, or cooked spiced eggplant or red peppers or fresh herbs, parsley, mint, basil, oregano and chopped choosy.
After the stuffed eggplants without the cheese, can freeze open.
Place the stuffed eggplants in aluminum form, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag to expel air.
If you want you can put in cardboard trays, with two units on top cover with plastic wrap, validity 3 months.
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