Berenjenas Rellenas (Stuffed Eggplants)

Total Time:
50 min
Prep:
10 min
Cook:
40 min
Ingredients
  • 4 small eggplants
  • 12 ounces lamb, chopped
  • 1 egg
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3 teaspoons ground cinnamon
  • Salt and pepper
  • 1 tablespoon chopped parsley
  • 1/2 cup olive oil
  • 1/2 cup grated Manchego cheese
Directions

Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.


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