BERENJENA RELLENA (SPANISH STUFFED EGGPLANT)

Berenjena Rellena (Spanish Stuffed Eggplant) image

Provided by Elaine Douglas

Time 1h40m

Number Of Ingredients 15

Previous Next

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)

Steps:

1. Heat oven to 360 degrees F. Cut aubergines in half lengthwise and slash flesh a few times but not through the skin. Cut curves on the outside to make scooping out easier.
2. Place cut side up on baking dish and coat with 2 tbsp olive oil. Bake 30 minutes or till soft. Remove to cool, then scoop out flesh but leave enough to keep form and doesn't collapse.
3. Rough chop flesh. Heat 3 tbsp oil and saute onion and garlic till soft for about 5 minutes, add spices and/or herbs and pinenuts if used.
4. Increase heat and add ground meat to brown. Drain off excess fat and add tomatoes, zest, bayleaf, aubergines pulp and wine. Bring to a boil and simmer 15 minutes or till done and reasonable dry.
5. Stuff each aubergine half and top with grated cheese. Bake 10 minutes or till brown and melted.
6. Skin of aubergines can be eaten.