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°. Remove the foil 10 minutes before the end.
