SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)
My mother-in-law's traditional Spanish stuffed eggplant recipe (berenjenas rellenas) is a staple in my house!
Provided by Lauren Aloise
Categories Main
Time 1h50m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 464.5 kcal, Carbohydrate 39.7 g, Protein 22.65 g, Fat 26.39 g, SaturatedFat 8.45 g, TransFat 1.05 g, Cholesterol 64.81 mg, Sodium 628.87 mg, Fiber 16.73 g, Sugar 23.55 g, UnsaturatedFat 14.71 g, ServingSize 1 serving
CATALAN STUFFED AUBERGINES (EGGPLANT)
This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it's the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.
Provided by Mrs B
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
- Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
- Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
- Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
- Garnish and serve.
Nutrition Facts : Calories 223.3, Fat 11.9, SaturatedFat 5.4, Cholesterol 227.2, Sodium 156.7, Carbohydrate 21.7, Fiber 8.6, Sugar 7.6, Protein 10
ITALIAN-STYLE STUFFED AUBERGINES
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
- Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
- When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
SEAFOOD STUFFED EGGPLANT (AUBERGINE) CASSEROLE
From the cookbook, "Cookin' New Orleans Style" (1993). The recipe is credited to Leon Galatoire from Galatoire's.
Provided by Vino Girl
Categories Crab
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Bake eggplant in a pan with water at 350° for 30 minutes.
- Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
- Scoop out eggplant pulp, leaving shell intact for stuffing.
- Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
- Add the cream sauce and cook together until heated through.
- Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
- Bake at 350° for 25 to 30 minutes or until tops are brown.
Nutrition Facts : Calories 427.6, Fat 25.5, SaturatedFat 15.6, Cholesterol 149.2, Sodium 730.4, Carbohydrate 29.8, Fiber 10.1, Sugar 6.7, Protein 22.7
CATALAN AUBERGINES/EGGPLANTS
Similar to ratatouille, but different. :-) The paprika makes it different; using smoked paprika makes it extra-special!
Provided by BarbryT
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
- Heat the oil in a frying pan add the cubes and sauté for a few minutes
- Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
- Add the chopped tomatoes; season with salt and pepper
- Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
- Place in a serving dish and garnish with a chopped fresh parsley.
Nutrition Facts : Calories 211.5, Fat 14.2, SaturatedFat 2, Sodium 10.1, Carbohydrate 21.6, Fiber 10.7, Sugar 9.3, Protein 3.7
EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE
This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.
Provided by twissis
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
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