ingredients:
6 medium eggplants cut raw in half
dug with a spoon (soup)
Filling:
½ kilo of beef (duckling) ground twice
3 tablespoons corn oil
3 big, fat eggplants, cut into small cubes
Spices:
300 grams. grated onion or chopped and drizzling
2 bouillon tablets (optional)
1 tablespoon (soup) shallow salt
2 tablespoons (soup) dried oregano
2 tablespoons (soup) chopped fresh basil
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) pepper finger girl seedless
finely chopped or 1 teaspoon (soup) pepper sauce
1 pinch of grated nutmeg (optional)
1 pinch of cinnamon (optional)
1 pinch of ground cloves) optional)
1 pinch of ground bay
½ cup (tea) of grated Parmesan cheese, or to taste
1 cup (tea) chopped fresh parsley (leaves and stems)
½ cup chopped fresh mint leaves
1 leek only the white part thinly sliced
2 stalks of celery scraped, cut into thin slices
Other Ingredients:
1 cup of vinegar to take the bitter of eggplants
Roof:
I - Option:
100 g. grated cheese for sprinkling over the eggplants or
II - Option:
300 grams. musarela sliced (optional)
300 grams. sliced ham (optional)
III - Cover with homemade tomato sauce
Way of preparing:
Wash eggplants, cut the stalk, open in half, lengthwise.
With the help of a tablespoon, scoop the eggplants, to take almost all the kernels.
Leave half centimeter pulp, with the husk, i.e. all around.
Place in a bowl the pulp and in another bowl the skin of eggplants, cover with water, salt and vinegar, let stand for 30 minutes to take the bitter, drain and set aside.
Place two large pots with water on the fire.
Once boil, throw in the first pot, leaving the pulp cooking 20 minutes, or until softened. It is cooked when changes color. Do not forget to put together the other three eggplants cut into cubes.
Drain the eggplant in a colander, after cooled, squeeze out until all excess water.
Do the same with the boat of eggplants, drain and dry with paper towels ..
Be careful not to overcook the shells that are too soft.
If you can cut raw eggplants in half, soaking in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup.
"I prefer to do with raw eggplants."
Mode Prepare the filling:
In a large saute pan meat with broth in the oil until golden brown, stirring constantly to prevent burning.
In another pan fry the celery after the leek and onion until wilted.
Put everything in the pot of meat already cooked well, also add the pulp of the eggplants well espremidas.Vá mixing and stirring with a spoon long handle. Finally the seasoning:
Oregano, pepper, nutmeg, ground cloves to ginger, cinnamon powder. Without adding water.
When almost ready, that is pretty consistent, add the chopped fresh herbs: parsley, mint and chopped basil and tots finally the grated cheese. Do not put your herbs before, always at the end.
If you prefer you can put grated cheese in the filling and over as well.
I - Option:
Put quite filling the halves of eggplant shells, sprinkle on top with grated cheese or slices of musarela.
You can then serve or lead to moderate oven 180 ° C gratin by 15'minutos maximum
If you can lead to heating by microwave for 5 'minutes each.
II - Option:
If you can put sauce thick tomato over the stuffed eggplants, sprinkle grated cheese, then take the average oven 180 ° C for 15'a 20'minutos.
III -Option:
Cover the eggplants with a slice of ham and two slices of musarela. Bake gratin.
Decorate the platter with whole lettuce leaves and chili flower, red, green and yellow, and pepper flower, see model in Blogs.
Accompanying homemade cheese or white rice and watercress salad.
Pepper flower finger girl.
Threading pepper on each toothpick after sticking in a medium potato or onion, so that it covers the entire back.
Cut down a thin slice so that it is firmly in place.
Homemade cream cheese
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 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 glass jars with screw-capped or capped Tuperware white, lead to the refrigerator for 12 hours, or until set.
If you can change the flavor of the cheese by placing, olives, anchovies, ground pickes, or spiced baked eggplants or red pepper or fresh herbs, parsley, mint, basil and chopped oregano choosy.
After the stuffed eggplants without the cheese, you can freeze open.
freezing:
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 exit the air.
If you can put in cardboard trays with two units on top cover with plastic wrap, validity 3 months.
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