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Ingredientes
- 4 sm eggplants
- 12 ounce lamb minced
- 1 x egg
- 1 x onion finely minced
- 3 x garlic cloves finely minced
- 3 tsp grnd cinnamon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. minced parsley
- 1/2 c. extra virgin olive oil
- 1/2 c. grated Manchego cheese
Direcciones
- 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 mix.
- Heat the extra virgin 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 min. Remove the foil 10 min before the end of the cooking period.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 364 | 70% |
| Total Fat 40.93g | 51% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 64mg | 3% |
| Potassium 1080mg | 31% |
| Total Carbs 25.82g | 7% |
| Dietary Fiber 14.1g | 47% |
| Sugars 9.92g | 7% |
| Protein 16.97g | 27% |
