Stuffed Eggplants - {Berenjenas Rellenas}

Recipe Ingredients

4 cups	792g / 27oz	Eggplants (small)
12 oz	340g	Lamb - chopped
1		Egg
1		Onion - finely chopped
3		Garlic cloves - finely chopped
3 teaspoons	15ml	Ground cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped parsley
1/2 cup	118ml	Olive oil
1/2 cup	73g / 2.6oz	Grated Manchego cheese

Recipe Instructions

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 degrees for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.

This recipe yields 4 servings.

Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A01) - from the TV FOOD NETWORK

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