Berenjenas Rellenas (Stuffed Eggplants)

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.