Berenjena Rellena Spanish Stuffed Eggplant

Ingredients

• 3 aubergines (eggplants)
• 400 g (about 14 oz.) ground pork or lamb
• 5 Tbsp olive oil
• 1 onion, finely chopped
• 3 clove garlic, finely chopped
• 1/2 tsp cinnamon (if lamb)
• 1/2 tsp rosemary (if pork)
• 1/2 tsp cayenne pepper
• 4 Tbsp pine nuts (if lamb)
• 200 g chopped tomato (7 ounces)
• 2 tsp salt to taste
• · lemon zest, grated
• 1 bayleaf
• 200 ml white wine (6 ounces)
• 100 g manchego cheese, grated (3 1/2 ounces)

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