Berenjenas Rellenas
Berenjenas Rellenas, or stuffed eggplants, is a heartwarming Spanish dish that brings together the rich flavors of tender baked eggplant, savory ground meat, and aromatic spices. Perfectly roasted eggplant shells serve as edible vessels, cradling a mouthwatering filling of seasoned ground beef or lamb, sautéed onions, garlic, and red bell peppers, all simmered with tomatoes and spiced with cumin and paprika. Topped with bubbling melted cheese, this comforting recipe is an irresistible balance of creamy, hearty, and tangy flavors. Easy to prepare yet irresistibly impressive, Berenjenas Rellenas makes the perfect main course for dinner parties or family meals. Serve hot with a sprinkle of fresh parsley for a vibrant finish. Keywords: Berenjenas Rellenas recipe, stuffed eggplants, Spanish stuffed eggplants, baked eggplant recipe, healthy dinner ideas.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 250 grams ground beef or lamb
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 400 grams canned tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 100 grams grated cheese (such as mozzarella or cheddar)
Instructions
Preheat the oven to 200°C (390°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm thick shell. Reserve the scooped flesh.
Place the eggplant shells on a baking tray, drizzle with 1 tablespoon of olive oil, and season with a little salt.
Bake the eggplant shells for 20 minutes until tender but still holding their shape. Remove from oven and set aside.
Chop the reserved eggplant flesh into small pieces.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the diced red bell pepper and chopped eggplant flesh to the skillet. Cook for another 5 minutes, stirring frequently.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the canned tomatoes, tomato paste, cumin, paprika, salt, and black pepper. Reduce heat to low and let the mixture simmer for 10-15 minutes until thickened.
Remove the skillet from heat and stir in the chopped fresh parsley.
Spoon the meat mixture into the baked eggplant shells, dividing it evenly among them.
Top each filled eggplant shell with grated cheese.
Return the stuffed eggplants to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.
Serve the berenjenas rellenas hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 51.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1028 mg | 79% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4683 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
