Recipe courtesy of Pilar Sanchez

Berenjenas Rellenas (Stuffed Eggplants)

Name: Berenjenas Rellenas (Stuffed Eggplants)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Cuisine: european
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

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Total: 50 min

Prep: 10 min
Cook: 40 min

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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.