Stuffed Eggplant + Photos
See Freeze at the end of the recipe
Ingredients:
6 to 8 medium eggplants cut in half and hollowed out see photo below
3 fat eggplants peeled and cut into cubes
Filling:
800 grs. Of beef (duck) ground twice
3 tablespoons corn oil
Spices:
3 large onions grated or finely chopped
2 tablespoons of broth (optional)
1 tablespoon of salt
1 tablespoon dried oregano
1 teaspoon grated fresh ginger
1 cup scallion celery, thinly sliced (optional)
1 cup chopped garlic clove (optional)
1 cup of grated Parmesan cheese
1 cup chopped fresh parsley (leaves and stems) finely chopped
Other Ingredients:
1 glass of vinegar to remove the bitter of the eggplants
100 grs. Of grated cheese to sprinkle over the eggplants
300 grs. Of sliced musk (optional)
300 grs. Sliced ham (optional)
Way of preparing:
Wash the eggplants well, cut the stem, open in half, by length.
With a spoonful of soup, scoop the eggplants, until almost all the crumb is removed.
Leave half a centimeter of pulp, along with the bark, that is, all around and back as well.
Put the squash and cubes of eggplants in a bowl, cover with water, salt and vinegar, let stand for 30 minutes to remove the bitter, do the same with the boats
(The eggshell bark) empty drain and set aside.
Put two large pots with water in the fire.
As soon as it boils, pour in the first pan, the eggplant leave cooking 20 minutes, or until soften and stay transparent.
Drain the eggplant in a spill of pasta or a sieve, after it has cooled, squeeze until all excess water has run out.
In the other pan as soon as it boils, pour the eggshells. After it boiled again count for 5 minutes.
Be careful not to cook too much that gets too soft, drain and dry well with paper towel. Book it.
II Option:
If desired you can cut the raw eggplant in half, soak in the brine, then cook with plenty of water.
After it has cooled, remove the pulp with the help of a tablespoon.
How to prepare the filling:
Sauté the celery and garlic, pour in a cup of water and cook until softened. Book it.
In another pan (large) sauté the meat, with the oil until golden brown, stirring constantly to not burn add the onion, let the fire until wilting, add the celery and the garlic pore without water.
Then add the pulp and squares of the eggplants already squeezed, then the broth, go mixing with a spoon of high handle until a homogeneous mass, without water.
Taste the salt, add all the other ingredients, leave on the fire until well cooked and without any liquid.
Finally add the parsley and the grated cheese.
I - Option:
Place enough stuffing in the halves of the eggplant shells, sprinkle on top with grated cheese.
FREEZING:
Place the stuffed eggplants in a large round shape one separated from the other so as not to stick.
Bring to freezer to freeze until very hard.
Then pass to a zipped bag put as much as you like, or in a low rectangular tuperware with lid placing 2 or 3 in each.
TO DEFROST BERINJELA:
To defrost, take out the freezer at night and go to the refrigerator, place a stand underneath to not wet the refrigerator.
Take individual to heat in the microwave.
If you want to take the oven 180 º C for 15 'to 20' minutes without or with homemade tomato sauce,
If you use tomato sauce place enough grated cheese or mozzarella on top, serve well warm.
III -Option:
Cover the eggplants with a slice of ham and two slices of musée. Bake for gratin.
The):
Garnish the platter with whole lettuce leaves and chili, red, green and yellow (optional).
B):
Accompany homemade curd, or white rice, and watercress salad.
w):
Salad with chopped lettuce tomato, mushroom, pickled chives, green olives in thin slices, chopped parsley, and side dish 2 slices of raw pineapple or caramel.
Homemade cream cheese
Ingredients:
500 grs. Of fresh ricotta minced in small pieces
200 grs. Of margarine in tablet, cut into small pieces
250 ml boiled and hot milk
1 tablespoon salt
Way of doing:
Boil the milk in a medium pan, throw the pieces of margarine and let it melt.
Turn off the heat and add the ricotta.
Put half of that mixture in the blender, beat for 5 minutes, then slowly add the rest of the ingredients until finished.
Put the salt, beat for another 5 to 10 minutes or until smooth cream without lumps.
Put in glass pots with screw cap, or white capped tuperware, take the refrigerator for 12 hours, or until it hardens.
I wanted to
See Freeze at the end of the recipe
Ingredients:
6 to 8 medium eggplants cut in half and hollowed out see photo below
3 fat eggplants peeled and cut into cubes
Filling:
800 grs. Of beef (duck) ground twice
3 tablespoons corn oil
Spices:
3 large onions grated or finely chopped
2 tablespoons of broth (optional)
1 tablespoon of salt
1 tablespoon dried oregano
1 teaspoon grated fresh ginger
1 cup scallion celery, thinly sliced (optional)
1 cup chopped garlic clove (optional)
1 cup of grated Parmesan cheese
1 cup chopped fresh parsley (leaves and stems) finely chopped
Other Ingredients:
1 glass of vinegar to remove the bitter of the eggplants
100 grs. Of grated cheese to sprinkle over the eggplants
300 grs. Of sliced musk (optional)
300 grs. Sliced ham (optional)
Way of preparing:
Wash the eggplants well, cut the stem, open in half, by length.
With a spoonful of soup, scoop the eggplants, until almost all the crumb is removed.
Leave half a centimeter of pulp, along with the bark, that is, all around and back as well.
Put the squash and cubes of eggplants in a bowl, cover with water, salt and vinegar, let stand for 30 minutes to remove the bitter, do the same with the boats
(The eggshell bark) empty drain and set aside.
Put two large pots with water in the fire.
As soon as it boils, pour in the first pan, the eggplant leave cooking 20 minutes, or until soften and stay transparent.
Drain the eggplant in a spill of pasta or a sieve, after it has cooled, squeeze until all excess water has run out.
In the other pan as soon as it boils, pour the eggshells. After it boiled again count for 5 minutes.
Be careful not to cook too much that gets too soft, drain and dry well with paper towel. Book it.
II Option:
If desired you can cut the raw eggplant in half, soak in the brine, then cook with plenty of water.
After it has cooled, remove the pulp with the help of a tablespoon.
How to prepare the filling:
Sauté the celery and garlic, pour in a cup of water and cook until softened. Book it.
In another pan (large) sauté the meat, with the oil until golden brown, stirring constantly to not burn add the onion, let the fire until wilting, add the celery and the garlic pore without water.
Then add the pulp and squares of the eggplants already squeezed, then the broth, go mixing with a spoon of high handle until a homogeneous mass, without water.
Taste the salt, add all the other ingredients, leave on the fire until well cooked and without any liquid.
Finally add the parsley and the grated cheese.
I - Option:
Place enough stuffing in the halves of the eggplant shells, sprinkle on top with grated cheese.
FREEZING:
Place the stuffed eggplants in a large round shape one separated from the other so as not to stick.
Bring to freezer to freeze until very hard.
Then pass to a zipped bag put as much as you like, or in a low rectangular tuperware with lid placing 2 or 3 in each.
TO DEFROST BERINJELA:
To defrost, take out the freezer at night and go to the refrigerator, place a stand underneath to not wet the refrigerator.
Take individual to heat in the microwave.
If you want to take the oven 180 º C for 15 'to 20' minutes without or with homemade tomato sauce,
If you use tomato sauce place enough grated cheese or mozzarella on top, serve well warm.
III -Option:
Cover the eggplants with a slice of ham and two slices of musée. Bake for gratin.
The):
Garnish the platter with whole lettuce leaves and chili, red, green and yellow (optional).
B):
Accompany homemade curd, or white rice, and watercress salad.
w):
Salad with chopped lettuce tomato, mushroom, pickled chives, green olives in thin slices, chopped parsley, and side dish 2 slices of raw pineapple or caramel.
Homemade cream cheese
Ingredients:
500 grs. Of fresh ricotta minced in small pieces
200 grs. Of margarine in tablet, cut into small pieces
250 ml boiled and hot milk
1 tablespoon salt
Way of doing:
Boil the milk in a medium pan, throw the pieces of margarine and let it melt.
Turn off the heat and add the ricotta.
Put half of that mixture in the blender, beat for 5 minutes, then slowly add the rest of the ingredients until finished.
Put the salt, beat for another 5 to 10 minutes or until smooth cream without lumps.
Put in glass pots with screw cap, or white capped tuperware, take the refrigerator for 12 hours, or until it hardens.
I wanted to
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