Recipe courtesy of Pilar Sanchez
Berenjenas Rellenas (Stuffed Eggplants)
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Total: 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.
