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Receta Eggplant Stuffed With Lamb And Parmesan

by CookEatShare Cookbook

Ingredientes

6 medium eggplants 3½ ounce (100 g) sesame paste 3/2 lb (300 g) button mushrooms ¾ lb (350 g) roast lamb (leftovers from a leg or possibly shoulder)

2 c. (200 g) grated Parmesan Extra virgin olive oil Table salt Muntok white pepper

Direcciones

1. Cut the eggplants in half and soften them in a low oven at 300°F (150°C) for about 45 min
2. Clean the mushrooms and chop them finely with a knife
3. Fry the mushrooms in a frying pan in a little extra virgin olive oil to evaporate their water.
4. When they are cooked, mix them with the lamb
5. Carefully remove the flesh from the eggplants, taking take not to damage the skin. Set the skins aside
6. Press the eggplant flesh through a sieve. Add in the sesame paste and season with salt and pepper
7. Place a layer of the meat/mushroom mix in the bottom of each eggplant skin, cover it with a layer of eggplant flesh and sprinkle with Parmesan
8. Put the eggplants into an oven dish and bake for 10 min on low heat till golden brown
9. Serve immediately.

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