Recipe courtesy of Pilar Sanchez

Berenjenas Rellenas (Stuffed Eggplants)

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


  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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