Eggplant stuffed with Lamb and Parmesan

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Ingredients

Serves 6

• 6 medium eggplants
  
• 3½ oz (100 g) sesame paste
  
• 3/2 lb (300 g) button mushrooms
  
• ¾ lb (350 g) roast lamb (leftovers from a leg or shoulder)
  
• 2 cups (200 g) grated Parmesan
  
• Olive oil
  
• Table salt
  
• Muntok white pepper

Preparation

To prepare the ingredients

• Cut the eggplants in half and soften them in a low oven at 300°F (150°C) for about 45 minutes
  
• Clean the mushrooms and chop them finely with a knife

Preparation

• Fry the mushrooms in a frying pan in a little olive oil to evaporate their water.
• When they are cooked, mix them with the lamb
  
• Carefully remove the flesh from the eggplants, taking take not to damage the skin. Set the skins aside
  
• Press the eggplant flesh through a sieve. Add the sesame paste and season with salt and pepper
  
• Place a layer of the meat/mushroom mixture in the bottom of each eggplant skin, cover it with a layer of eggplant flesh and sprinkle with Parmesan
  
• Put the eggplants into an oven dish and bake for 10 minutes on low heat until golden
  
• Serve immediately.

Suggested drink or wines