Berenjenas Rellenas (Stuffed Eggplants) (Pilar Sanchez) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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:
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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