Ingredients:
4 to 6 medium eggplants raw cut in half
excavated with the aid of a spoon (soup)
3 large eggplants peeled and cut into small cubes is to be cooked pulp along with other eggplants, serves to increase the filling is (optional)
Filling:
½ pound of beef (duckling) thigh-soft, rump or other meat you prefer, ground twice.
Spices 3 tablespoons corn oil:
300 grams. grated onion or chopped and drizzle
1 tablespoon (soup) shallow salt
1 tablespoons (soup) dried oregano
1 teaspoon (tsp) or (soup) of fresh ginger grated (optional
1 tablespoon (coffee) or (tea) finger pepper of girl without seeds or chopped
1 tablespoon (soup) of hot sauce
1 cup (tea) chopped fresh parsley (leaves and stems)
½ cup chopped fresh mint leaves (optional)
Seasonings above is according to your taste, you can add other you prefer
Other Ingredients:
½ cup (tea) grated Parmesan cheese, or to taste.
It is to place after the filling and ready to fire off.
Coverage:
100 g. grated cheese for sprinkling over the eggplants, besides the cheese filling.
Way of preparing:
Wash eggplants, cut the stem, open in half lengthwise.
With the aid of a spoon (soup), dig the eggplants, to take almost all the kernels.
Leave half centimeter pulp, together with shell, that is, all around.
In a bowl add the squash and squares of the other eggplants, soak with water, salt and vinegar.
Do the same with the skins of eggplants (boats) allow to stand for 30 'minutes serves to take the bitter, drain and set aside, is (optional).
Place two large pots with water to fire.
Once it boils, it turns out the first pot, all eggplant leave cooking 20 minutes, or until translucent and soft.
Is cooked when it changes color.
Drain the eggplant in a colander or fine sieve.
Once cooled, squeeze with your hands until out any excess water.
Drain the water from boats and dry with paper towels.
If you want you can freeze the boats, follows in the next publication how to do.
For the boat of eggplants, drain and dry with paper towels.
* Be careful not to overcook the shells that are soft.
II - Option:
To Cook Eggplant Full:
If you want you can cut the raw eggplant in half the length, soaking in brine. After cooking with water.
After the cooked eggplant and cold, 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 oil until golden brown, stirring constantly to prevent burning.
Put salt and other seasonings after the cooked meat and also add to the pulp cooked aubergine and squeezed.
Go mixing and stirring constantly with a spoon long cable. Finally the seasonings to taste
Oregano, pepper, nutmeg, the cloves ginger, cinnamon powder. Without adding water.
When almost ready, that is, consistently well, add the parsley with the chopped stem finally the grated cheese.
I - Option:
Put quite filling on half of the eggplant shells (boats), sprinkle over grated cheese, or slices of musarela.
After the boats filled without cheese, can freeze.
You can then serve or bring to medium oven 180 ° C for browning, for 15 'minutes at most.
Warning:
Before putting in the oven, you can put a slice ham and over musarela together.
If you want can lead to heating by microwave for 5 'minutes each.
II - Option:
You can add tomato sauce not too thick over the stuffed eggplants, and then sprinkle grated cheese or sliced mozzarella, then take the average oven 180 ° C for 15'a 20'minutos.
Decorate to taste.
Garnish with cherry tomatoes, salad accompanies Catalonia.
Serve with cream cheese or mashed Peruvian follows in another publication other monitoring options
Peele ggplant frozen, the filling can freeze separate
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