6 eggplants medium through the raw cut
dug with a spoon (soup)
Filling:
½ pound of beef (duckling) or other meat you prefer, ground twice.
3 tablespoons corn oil
Spices:
300 grams. grated onion or chopped and drizzle
2 bouillon tablets, or
1 tablespoon (soup) shallow salt
1 tablespoons (soup) dried oregano
1 tbsp (tablespoons) chopped fresh basil
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 tablespoon (coffee) or (tea) finger pepper of girl without seeds or chopped
1 tablespoon (soup) of hot sauce
1 teaspoon (tsp) ground cinnamon
1 pinch of grated nutmeg or cumin (optional)
1 pinch of ground cloves or to taste
1 cup (tea) chopped fresh parsley (leaves and stems)
½ cup chopped fresh mint leaves
1 leek white part only, thinly sliced
2 celery stalks cut into thin slices (optional)
Photo Catalonia
Other Ingredients:
½ cup (tea) grated Parmesan cheese, or to taste.
It is to place after the filling and ready to fire off.
Take to the bitter of Eggplant:
Leave the eggplants soak for 1 hour with the water, and vinegar.
1 cup of cold water
½ cup wine vinegar
1 tablespoon (soup) salt
Coverage:
I - Option
100 g. grated cheese for sprinkling over the eggplants, besides the cheese filling.
I - Option:
300 grams. musarela sliced (optional)
300 grams. sliced ham (optional)
III - Cover with homemade tomato sauce (optional)
How to Prepare:
Wash eggplants, cut the stem, open in half lengthwise.
With the help of a tablespoon, scoop the eggplants, to take almost all the kernels.
Leave half centimeter pulp, together with shell, that is, all around.
Place in a bowl the pulp and in another bowl the skin of eggplant, cover with water, salt and vinegar, let stand for 30 'minutes to an hour, serves to take the bitter, drain and set aside, is optional.
Place two large pots with water on the fire.
Once it boils, it turns out the first pot, leaving the pulp cooking 20 minutes, or until softened.
Is cooked when it changes color.
Drain the eggplant in a colander or fine sieve.
Once cooled, squeeze out until all excess water.
For the boat of eggplants, drain and dry with paper towels.
* Be careful not to overcook the shells that are too soft. *
Note:
If you want you can cut the raw eggplant in half the length, soaking in brine, then cook with water.
Once the eggplant has cooled, remove the pulp with a spoon of soup.
"I prefer to do with raw eggplant."
Mode Prepare the filling:
In a large saute the meat pan with broth in oil until golden brown, stirring constantly to prevent burning.
If you do not want to put broth, place the salt in place, or 1 tablespoon of onion soup.
In another pan fry the celery after the leek and onion until wilted.
Put the spices already sauteed in the pan of ground beef already well cooked, also add the pulp of the well squeezed eggplants.
Go mixing and stirring constantly with a spoon long cable. Finally condiments:
Oregano, pepper, nutmeg, the cloves ginger, cinnamon powder. Without adding water.
When almost ready, that is, consistently well, add the chopped fresh herbs: parsley, mint and chopped basil and the tots finally the grated cheese.
I - Option:
Put quite filling on half of the eggplant shells, sprinkle on top with grated cheese, or slices of musarela.
You can then serve or bring to medium oven 180 ° C for browning by 15'minutos maximum.
If you want can lead to microwave heating for 5 'minutes each.
II - Option:
If you want you can put tomato sauce thick over the stuffed eggplants, sprinkle grated cheese or mozzarella fgatiada, then take the average oven 180 ° C for 15'a 20'minutos.
III -Option:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.
Decorate the dish with whole lettuce leaves and chili flower, red, green and yellow, and pepper flower, see model in Blogs.
Came with homemade cottage cheese, cooked whole potatoes or white rice, and watercress salad or other vegetables to your liking.
Decoration:
Pepper flower girl finger.
Threading each pepper after sticking a toothpick into a raw medium potato or onion, 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 g. chopped fresh ricotta into small pieces
200 g. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon salt
How to prepare:
Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the chopped ricotta.
Place half of the mixture in the blender, hit by 5'minutos, then go slowly adding the remaining ingredients until finished.
Place the salt, make the beat for more 5'a 10'Minutos or until a very uniform cream without lumps.
Place in glass jars with screw cap, or Tuperware capped white, take the refrigerator for 12 hours, or until set.
Forming Pate.
You can change the flavor of the cheese placing, olives, anchovies, ground pickes, or spiced baked eggplant or red pepper or fresh herbs, parsley, mint, basil, oregano and chopped choosy.
Note:
After the stuffed eggplants without the cover of the cheese, can freeze open for up to 3 months.
To Freeze Eggplant:
Place the filled in an aluminum eggplants, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag for the air out.
If you want you can put in cardboard trays, with two units, over cover with plastic wrap, validity 3 months.
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