ingredients:
6 medium raw eggplant , cut in halfdug with a spoon (soup )
filling:
½ pound of beef ( duckling ) or other meat you prefer , ground twice3 tablespoons corn oil
seasoning :
300 grs . grated onion or chopped fine drizzling2 tablets broth, or1 spoon (soup ) shallow salt1 tablespoons (soup ) dried oregano1 teaspoons (tablespoons ) chopped fresh basil1 teaspoon (tsp ) or (tablespoons) grated fresh ginger1 tablespoon (coffee ) or ( tsp) pepper without seeds lady fingeror finely chopped1 spoon ( soup) of hot sauce1 teaspoon (tsp ) ground cinnamon1 pinch of grated nutmeg (optional )1 pinch of ground cloves or to taste1 cup (tea ) chopped fresh parsley ( leaves and stems )½ cup chopped fresh mint leaves1 leek white part only , thinly sliced2 stalks celery, cut into thin slices (optional )
Photo of Catalonia
Other Ingredients:
½ cup ( tea) of grated Parmesan cheese , or to taste .It is to be used after filling and ready to fire off.Taking to the bitter of eggplants :
1 cup of cold water½ cup wine vinegar1 spoon (soup ) saltcoverage:
I - Option :
100 grs . grated for sprinkling over the eggplants , in addition to cheese cheese filling .
II - Option :
300 grs . musarela sliced (optional )300 grs . sliced ham (optional )
III - Cover with homemade tomato sauce
How to Prepare :
Wash the eggplants , cut the stem open 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 , ie all around .Put the pulp in a bowl and in another bowl peel of the eggplant , cover with water , salt and vinegar , let stand for 30 minutes to remove the bitter , drain and set aside , is optional .
Place two large pots of water on the fire.Once boil , throw in the first pot , leaving the pulp cooking 20 minutes, or until softened .Is cooked when changes color .Drain the eggplant in a colander , after cooled, squeeze out any excess water.
Do the same with the boat of eggplants , drain and dry with paper towel ..
Be careful not to overcook the shells that are too soft .
If you want you can cut the raw eggplants in half , soak in brine, then cook with water.Once cooled, remove the pulp with a spoon of soup ."I 'd rather do with raw eggplant ."
How to Prepare the Filling:
In a large saucepan saute the meat with broth in oil until golden brown , stirring constantly to prevent burning .If you do not want to put bouillon , salt put in place .In another pan fry the celery after the leeks and onion until wilted .Put the spices in the pan sauteed beef has cooked through , also add the pulp of well squeezed eggplants .Go mixing and stirring with a long handled spoon . Finally the condiments :
Oregano, pepper, nutmeg, ginger to ground 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 on half the shells of eggplants sprinkle on top with grated cheese or sliced musarela .Can then serve or bring to medium oven 180 º C for browning by 15'minutos maximum.
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 in moderate 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 in the oven for browning .
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 .Decoration :
Flower girl finger pepper .
Threading in each pepper a toothpick , then stick in a medium onion or potato , so that it covers the entire back .Cut down a thin slice of potato so that it is firmly in place.
Homemade curd
ingredients:
500 grs . Fresh ricotta chopped into small pieces200 grs . margarine in tablet , cut into pieces250 ml of boiled milk and hot1 level tablespoon of salt
Preparation:
Boil the milk in a medium saucepan , throw the pieces of butter and let it melt .Turn off the heat add the chopped ricotta .Place half of this mixture in the blender , hit by 5'minutos , then go gradually adding the remaining ingredients until finished.Put salt , make the beat for more 5'a 10'Minutos or until a very uniform cream with no lumps .Put in glass jars with screw cap or capped Tuperware white, take the refrigerator for 12 hours , or until set .
Forming pates .You can change the flavor of putting curd , olives , anchovies , ground pickles , spiced or baked eggplant or red peppers or fresh herbs , parsley , mint, basil, oregano and chopped choosy .
Note :
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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