Ingredients:
8 medium eggplants cut in half and hollowed see the picture below
3 fat eggplants peeled and cut into cubes
Filling:
800 grams. of beef (duckling) ground twice
3 tablespoons corn oil
Spices:
3 large onions chopped or grated and drizzling
2 bouillon tablets
3 cloves garlic (if old cored) crushed
1 tablespoon (shallow soup salt
1 tablespoon dried oregano soup
1 tablespoon grated fresh ginger tea
1 cup (tea) shaved celery, cut into thin slices
1 cup (tea) leek cut into thin slices
1 cup grated Parmesan cheese tea
1 cup chopped fresh parsley tea (leaves and stems), chopped
Other Ingredients:
1 cup of vinegar to take the bitter of eggplants
100 g. grated cheese for sprinkling over the aubergines
300 grams. musarela sliced (optional)
300 grams. sliced ham (optional)
Way of preparing:
Wash the eggplants, cut the stalk, open at noon, at length.
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, across the back.
Place in a bowl the pulp and cubes of eggplant, cover with water, salt and vinegar, let stand for 30 minutes to take the bitter, do the same with the boats (the bark of eggplants) empty drain and set aside.
Place two large pots with water on the fire.
As soon as it boils, pour the first pot, leaving the pulp cooking 20 minutes, or until softened and become transparent.
Drain the eggplant a drain pasta or a sieve, after cooled, squeeze out until all excess water.
In another pan boil so dump the shells of eggplants. Once again boil tell 5 'minutes.
Be careful not to overcook it is too soft, drain and dry well with paper towels. Reserve.
Option II:
If you want you can cut the raw eggplant in half, soaking in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup.
Mode Prepare the filling:
Saute celery and leek, place a cup of water and cook until soft. Reserve.
In another pan (large) saute the meat with the oil until golden, stirring constantly to avoid burning add the onion, let the fire until wilted, add the celery and leeks without water.
Then add the squash and squares of eggplants already squeezed, then the broth, go mixing with a high cable spoon, until it is a homogeneous mass without water.
Taste the salt, add all other ingredients, leave the fire until it is well done and without any liquid.
Finally add the parsley and grated cheese.
I - Option:
Put quite filling in the halves of eggplant shells, sprinkle with grated cheese on top.
FREEZING:
Place the stuffed eggplants in a large round shape separate from each other to not stick.
Lead to the freezer to freeze until well hard.
Rinse for a zipped bag put the amount you want, or rectangular Tuperware down with lid, placing 2 or 3 in each.
TO THAW A EGGPLANT:
To defrost, remove from freezer the night and go to the refrigerator, place a support underneath to not wet the refrigerator.
Take individual to heat in microwave.
If you want to bake 180 ° C for 15 'to 20' minutes without or with homemade tomato sauce,
If you use tomato sauce put enough grated cheese or mozzarella on top, Serve hot.
III -Option:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.
The):
Garnish the platter with whole lettuce leaves and chili flower, red, green and yellow (optional).
B):
Came with homemade cottage cheese or white rice and watercress salad.
c):
Shredded lettuce salad with tomato, mushroom, pickled shallots, thinly sliced green olives, chopped parsley, and side dish 2 slices of raw or caramelized pineapple.
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
Way of doing:
Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the ricotta.
Place half of this mixture in 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 glass jars with screw-capped or capped Tuperware white, lead to the refrigerator for 12 hours, or until set.
If you want you can change the flavor of the cheese by placing, olives, anchovies, crushed pickes, or spiced baked eggplant or red pepper or fresh herbs, parsley, mint, basil, oregano and chopped choosy.
After the stuffed eggplants without the cheese, you can freeze open.
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 to expel air.
If you want you can put in cardboard trays, with two units on top cover with plastic wrap, validity 3 months.
Nenhum comentário:
Postar um comentário