Recipe courtesy of Pilar Sanchez

Berenjenas Rellenas (Stuffed Eggplants)

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
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Ingredients

Directions

  1. 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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