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Receta Stuffed Eggplants (Berenjenas Rellenas)
by Global Cookbook

Stuffed Eggplants (Berenjenas Rellenas)
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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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. minced parsley
  • 1/2 c. extra virgin olive oil
  • 1/2 c. grated Manchego cheese

Direcciones

  1. 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.
  2. 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.
  3. This recipe yields 4 servings.