Best Berenjenas Rellenas Stuffed Eggplants Recipes

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• Preheat the oven to 300°F (150°C)
• Wash the eggplants well and cut them in half lengthwise
• Put them on a baking sheet, skin side down and make crisscross cuts through the flesh
• Drizzle with lots of olive oil and sprinkle with sea salt and freshly ground pepper
• Bake for 45 minutes to 1 hour, until flesh is completely tender and easy to scoop out
• Take the eggplants out of the oven and let them rest for 15 minutes covered in aluminum foil while you prepare the filling (this ensures they're easy to scoop)
• Mince the garlic and dice the onion and pepper very small
• Saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan
• When the vegetables are starting to brown, add the ground meat (or the vegetarian mixture) and saute until cooked through
• Season with salt and pepper and remove from the heat
• Let the mixture rest for a few minutes before filling the empty eggplant skins
• To fill the skins, first add a layer of tomato sauce to the empty skins before filling
• Fill each skin to the top, and cover in mozzarella cheese
• Put under the broiler until just browned on the top
• Enjoy your Spanish stuffed eggplants!

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• 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)

BERENJENAS RELLENAS (STUFFED EGGPLANTS)

Steps:

• 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 mixture. Heat the 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 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.