Berenjenas Rellenas

Stuffed aubergines

4 small aubergines
350 g minced lamb
1 egg
1 onion, finely chopped
3 cloves of garlic, finely chopped
¼ tsp cinnamon
Salt and pepper
1 dsp smooth parsley, chopped
1/8 l olive oil
125 g grated, middle-aged Manchego cheese


Wash the aubergines and halve them lengthwise. Scoop out the contents with a spoon.

Mix the minced lamb with the egg, onion, garlic, cinnamon, salt, pepper and parsley and knead thoroughly. Fill the mixture into the aubergines. Heat the olive oil in a fireproof tin and place the aubergines in it. Sprinkle over the cheese. Cover the tin with aluminium foil and bake in a pre-heated oven for about 40 minutes at 200° Celsius. Remove the foil 10 minutes before the end.