Gluten-Free Berenjenas Rellenas
Add a flavorful twist to your dinner table with these Gluten-Free Berenjenas Rellenas, a Spanish-inspired recipe perfect for those seeking a wholesome yet indulgent meal. Featuring tender roasted eggplant shells filled with a hearty mix of sautéed vegetables, ground meat, and aromatic herbs, this gluten-free dish is crowned with a melty layer of mozzarella and parmesan cheeses for a golden, bubbly finish. With gluten-free breadcrumbs to bind the filling and a savory tomato sauce to tie all the flavors together, this recipe is ideal for accommodating dietary restrictions while delivering maximum taste. Ready in just over an hour, these stuffed eggplants make a satisfying, crowd-pleasing entrée that combines nourishing ingredients with irresistible Mediterranean flair. Perfect for family dinners or entertaining guests, Gluten-Free Berenjenas Rellenas is your go-to recipe for impressive comfort food without the gluten.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 250 grams ground beef or ground turkey
- 250 ml tomato sauce
- 50 grams gluten-free breadcrumbs
- 50 grams, grated parmesan cheese
- 100 grams, shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/2 inch of flesh inside the skin to create a shell. Set aside the flesh.
Place the eggplant shells on a baking sheet, brush them with 1 tablespoon of olive oil, and lightly season with salt and pepper. Bake in the preheated oven for 15 minutes, then remove and set aside.
Chop the scooped-out eggplant flesh into small pieces.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 2-3 minutes until the onion is translucent.
Add the diced red bell pepper and chopped eggplant flesh. Cook for another 5 minutes until the vegetables are tender.
Add the ground beef or turkey to the skillet, break it up with a spatula, and cook until browned.
Stir in the tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in the gluten-free breadcrumbs and half of the parmesan cheese.
Stuff the eggplant shells with the filling, pressing down gently to pack it in.
Top each stuffed eggplant with the remaining parmesan and shredded mozzarella cheese.
Return the eggplants to the oven and bake for another 30 minutes, or until the cheese is bubbly and golden brown.
Allow to cool slightly before serving. Enjoy your Gluten-Free Berenjenas Rellenas!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 286 mg | 96% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 46.8 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1413 mg | 109% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3410 mg | 73% | |
*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.
