Stuffed Eggplant from Nonna Antonieta + Photos
Ingredients:
800 grs. Of ground meat (duckling, soft stool, or muscle)
6 medium eggplants 10 centimeters in length
3 large fleshy eggplants 20 cm long
Other Ingredients:
100 to 200 grs. Grated parmesan cheese, add at the end
1 cup of grated onion
1 cup chopped black olives
1 cup chopped parsley
1 garlic only white piece finely sliced
2 tablespoons of meat or salt broth
1 teaspoon or (soup) of fresh grated ginger or
¼ of (scoop of (coffee) ginger powder see below
2 tablespoons minced mint
2 tablespoons chopped capers
1 tablespoon of oregano,
1 tablespoon (or soup) of pepper sauce or half pepper finger of seeded minced or
1 teaspoon of spicy paprika
3 tablespoons corn oil, does not serve olive oil
1 pinch of cinnamon powder, 1 pinch of ground bay
2 chopped garlic cloves (without the crumb) it makes it bad and gives heartburn optional
How to Prepare the Eggplants:
Rinse well the 6 eggplants, dry with paper towels, remove the stem, cut in half by length. Remove the pulp with a spoonful (soup) leaving a 3mm edge, along with the peel.
With the Other 3 (three) Berinjelqas:
Wash the 3 large eggplants well, dry with paper towel, peeling the peel well, cut into cubes.
Place the eggplant cubes to cook with cold water, along with the crumb that has been removed from the six eggplants. After you've cooked the eggplant drip and squeeze well to draw out all the water.
The amount of water is just to cover the fruit.
In separate, throw in the boiling water the 12 small boats (shell of the eggplants) with a little vinegar.
The vinegar is to put when the water is boiling.
Drain dry thoroughly. To reserve.
How to Prepare Ground Meat:
Fry the meat well, dripping water as necessary, add the onion, the garlic and the broth and continue to cook until well cooked.
Add the cubes and pulp of the eggplants already cooked and squeezed.
Cook until you run out of water at the bottom of the pan,
Turn off the heat, add the mint, oregano, cinnamon powder, paprika,
Spicy or half finger pepper without the finely chopped seeds, the grated cheese and the rest of the ingredients.
Put the stuffing in each boat, so that it stays 2 fingers above the eggplant, over sprinkled grated cheese.
Note:
May freeze for 3 months open (separate). Heat in the microwave, or in the oven.
If you prefer to put mozzarella slices on top of each small boat, take it to the oven until the cheese melts.
II - Option:
You can put tomato sauce and on top of grated cheese.
It can serve very hot, or warm.
Accompany mashed mashed potatoes or Creamy curd.
Creamy curd and mashed mashed potatoes, see recent recipes on my Blogs. Baudanonna.blogspot.com
Note:
If someone in your family has high blood pressure do not use ginger.
Ginger increases the pressure.
Ingredients:
800 grs. Of ground meat (duckling, soft stool, or muscle)
6 medium eggplants 10 centimeters in length
3 large fleshy eggplants 20 cm long
Other Ingredients:
100 to 200 grs. Grated parmesan cheese, add at the end
1 cup of grated onion
1 cup chopped black olives
1 cup chopped parsley
1 garlic only white piece finely sliced
2 tablespoons of meat or salt broth
1 teaspoon or (soup) of fresh grated ginger or
¼ of (scoop of (coffee) ginger powder see below
2 tablespoons minced mint
2 tablespoons chopped capers
1 tablespoon of oregano,
1 tablespoon (or soup) of pepper sauce or half pepper finger of seeded minced or
1 teaspoon of spicy paprika
3 tablespoons corn oil, does not serve olive oil
1 pinch of cinnamon powder, 1 pinch of ground bay
2 chopped garlic cloves (without the crumb) it makes it bad and gives heartburn optional
How to Prepare the Eggplants:
Rinse well the 6 eggplants, dry with paper towels, remove the stem, cut in half by length. Remove the pulp with a spoonful (soup) leaving a 3mm edge, along with the peel.
With the Other 3 (three) Berinjelqas:
Wash the 3 large eggplants well, dry with paper towel, peeling the peel well, cut into cubes.
Place the eggplant cubes to cook with cold water, along with the crumb that has been removed from the six eggplants. After you've cooked the eggplant drip and squeeze well to draw out all the water.
The amount of water is just to cover the fruit.
In separate, throw in the boiling water the 12 small boats (shell of the eggplants) with a little vinegar.
The vinegar is to put when the water is boiling.
Drain dry thoroughly. To reserve.
How to Prepare Ground Meat:
Fry the meat well, dripping water as necessary, add the onion, the garlic and the broth and continue to cook until well cooked.
Add the cubes and pulp of the eggplants already cooked and squeezed.
Cook until you run out of water at the bottom of the pan,
Turn off the heat, add the mint, oregano, cinnamon powder, paprika,
Spicy or half finger pepper without the finely chopped seeds, the grated cheese and the rest of the ingredients.
Put the stuffing in each boat, so that it stays 2 fingers above the eggplant, over sprinkled grated cheese.
Note:
May freeze for 3 months open (separate). Heat in the microwave, or in the oven.
If you prefer to put mozzarella slices on top of each small boat, take it to the oven until the cheese melts.
II - Option:
You can put tomato sauce and on top of grated cheese.
It can serve very hot, or warm.
Accompany mashed mashed potatoes or Creamy curd.
Creamy curd and mashed mashed potatoes, see recent recipes on my Blogs. Baudanonna.blogspot.com
Note:
If someone in your family has high blood pressure do not use ginger.
Ginger increases the pressure.
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