Delicious Berenjenas Rellenas Recipe (Stuffed Eggplant)
"Spanish stuffed eggplant will never get lost in the list of traditional recipes being cooked in every Spanish kitchen"
Sometimes simplicity is all you need.
This eggplant recipe has been passed on from generation to generation - making use of a well-celebrated recipe.
Cook aubergine!:
This eggplant recipe has been passed on from generation to generation - making use of a well-celebrated recipe.
Cook aubergine!:
PREP: 30 MINS (and marination)
COOK: 1 HR 30 MINUTES
DIFFICULTY: Easy
SERVES: 1 - 2 People
INGREDIENTS:
- 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
METHOD:
- 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)
Spanish Food Guide, May 2020