Sugar-Free Berenjenas Rellenas
Savor the wholesome delight of **Sugar-Free Berenjenas Rellenas**, a flavorful Spanish-inspired dish that transforms humble eggplants into a culinary masterpiece. This healthier twist on a classic stuffed eggplant recipe is packed with nutrient-rich vegetables like zucchini, red bell peppers, and tomatoes, all seasoned with fragrant spices like cumin, paprika, and oregano for a warm, aromatic filling. Topped with melty mozzarella and baked to perfection, these stuffed eggplants are both satisfying and guilt-free, with no added sugar. Perfect as a hearty vegetarian main course or a shareable side dish, this recipe is sure to impress with its vibrant flavors, golden presentation, and nutritious ingredients. Whether you’re cooking for family or hosting a dinner party, this easy-to-make dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 3 medium eggplants
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 1 14 oz can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 1 cup grated mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4 inch thick shell. Chop the flesh and set aside.
Place the eggplant shells cut side up on a baking sheet, brush with 1 tablespoon of olive oil, and bake for 20 minutes until slightly softened.
While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes.
Add the chopped eggplant flesh, canned diced tomatoes (with juice), cumin, paprika, oregano, salt, and black pepper. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the mixture is thickened.
Remove the skillet from heat and stir in the chopped parsley.
Remove the eggplant shells from the oven and evenly fill them with the vegetable mixture.
Sprinkle the grated mozzarella cheese over the top of the stuffed eggplants.
Return to the oven and bake for an additional 25 minutes or until the cheese is melted and golden.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 67.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1164 mg | 90% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4113 mg | 88% | |
*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.
