Are you craving something Spanish and easy? Try out this Spanish stuffed eggplant or Berenjenas Rellenas recipe.
Spanish stuffed eggplant will never get lost in the list of traditional recipes being cooked in every Spanish kitchen.
There is something so comforting in the simplicity of what is called Berenjenas Rellenas.
It’s the kind of home recipe that is passed on from one generation to another.
This delectable dish makes use of a well-celebrated vegetable – the eggplant.
Did you know that eggplants are rich in fiber, carbohydrates, and minerals that include potassium?
Aside from that, this ingredient also aids in the lowering of your cholesterol and helps with constipation.
The traditional Spanish eggplant recipe is packed with meat, cheese, and all other flavorful goodness.
However, you can also make this stuffed eggplant vegetarian. Simply switch some ingredients of the Berenjenas Rellenas to items of your choice.
Here are some tips when preparing your ingredients for Spanish stuffed eggplant or Berenjenas Rellenas:
- Make sure to drain your eggplants well after soaking them in water.
- Try your best not to break the skin of the eggplants when removing the pulp off. A skin that’s intact will hold the filling better later on.
- 2 eggplants
- 2 cloves of garlic
- 1 onion
- Extra virgin olive oil
- ¾ pound or 350-gram ground beef and pork mixture
- Tomato sauce (tomate frito)
- Shredded mozzarella cheese
- Sea salt
- Black pepper
- Preheat the oven to 350°F or 180°C.
- Wash the eggplants, dry them, and cut them lengthwise.
- Put the eggplant, skin down, on a baking sheet and cut the flesh.
- Add extra virgin olive oil and sea salt.
- Bake the eggplants for around 45 to 60 minutes, until the flesh is tender.
- Take the eggplants out of the oven and let them rest while you are preparing the filling.
- Dice the onion and mince the garlic.
- Heat up olive oil in a pan and add the onion and garlic.
- Scrape out the flesh of the eggplants and add it to the pan once the onions starting to brown.
- Add the ground meat, sea salt, and pepper to the vegetables and saute until cooked through.
- Let the filling rest for a few minutes while you add a layer of tomato sauce to the empty eggplant skins.
- Fill the eggplants skins with the filling and cover them with shredded mozzarella cheese
- Put the eggplants for around 10 minutes under the broiler until the mozzarella cheese browned.
- Enjoy your Spanish stuffed eggplant! (Tip: Serve with rice)
Amount Per Serving: Calories: 446Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 516mgCarbohydrates: 32gFiber: 8gSugar: 12gProtein: 32g
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate.