Berenjenas Rellenas (Stuffed Eggplants)

• 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

1. Wash the eggplants and cut them in half lengthwise.
2. Hollow them out with a spoon.
3. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture.
4. Heat the olive oil in a flameproof baking dish and put the eggplants in it.
5. Sprinkle the filling with cheese.
6. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes.
7. Remove the foil 10 minutes before the end of the cooking period.

eggplants, lamb, egg, onion, garlic, ground cinnamon, salt, parsley, olive oil, manchego cheese

Taken from www.foodnetwork.com/recipes/berenjenas-rellenas-stuffed-eggplants-recipe.html (may not work)