Best 3 Berenjena Rellena Al Horno Recipes
**Introducing Berenjena Rellena al Horno: A Culinary Delight from Spain**
Embark on a culinary journey to the vibrant shores of Spain and discover the delectable dish of Berenjena Rellena al Horno, meaning "stuffed eggplant in the oven." This traditional Spanish dish combines the smoky flavors of roasted eggplant with a savory filling of tender minced meat, aromatic vegetables, and a delightful blend of spices. Prepare to tantalize your taste buds with three irresistible variations of this classic recipe, each offering unique flavor combinations to satisfy every palate. From the classic meat-filled Berenjena Rellena de Carne to the vegetarian-friendly Berenjena Rellena de Verduras, and the seafood extravaganza of Berenjena Rellena de Mariscos, this article presents a culinary adventure that will transport you to the heart of Spanish cuisine.
SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)
My mother-in-law's traditional Spanish stuffed eggplant recipe (berenjenas rellenas) is a staple in my house!
Provided by Lauren Aloise
Categories Main
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F (150°C)
- Wash the eggplants well and cut them in half lengthwise
- Put them on a baking sheet, skin side down and make crisscross cuts through the flesh
- Drizzle with lots of olive oil and sprinkle with sea salt and freshly ground pepper
- Bake for 45 minutes to 1 hour, until flesh is completely tender and easy to scoop out
- Take the eggplants out of the oven and let them rest for 15 minutes covered in aluminum foil while you prepare the filling (this ensures they're easy to scoop)
- Mince the garlic and dice the onion and pepper very small
- Saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan
- When the vegetables are starting to brown, add the ground meat (or the vegetarian mixture) and saute until cooked through
- Season with salt and pepper and remove from the heat
- Let the mixture rest for a few minutes before filling the empty eggplant skins
- To fill the skins, first add a layer of tomato sauce to the empty skins before filling
- Fill each skin to the top, and cover in mozzarella cheese
- Put under the broiler until just browned on the top
- Enjoy your Spanish stuffed eggplants!
Nutrition Facts : Calories 464.5 kcal, Carbohydrate 39.7 g, Protein 22.65 g, Fat 26.39 g, SaturatedFat 8.45 g, TransFat 1.05 g, Cholesterol 64.81 mg, Sodium 628.87 mg, Fiber 16.73 g, Sugar 23.55 g, UnsaturatedFat 14.71 g, ServingSize 1 serving
BERENJENAS RELLENAS (STUFFED EGGPLANTS)
Steps:
- Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.
SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)
Steps:
- 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)
Nutrition Facts : Calories 446 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 23 grams fat, Fiber 8 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
Tips:
- To choose the best eggplant, look for one that is firm and heavy for its size. The skin should be smooth and shiny, with no blemishes or bruises.
- When scooping out the eggplant flesh, be careful not to puncture the skin. This will help to prevent the eggplant from becoming soggy during cooking.
- If you are short on time, you can use a pre-made tomato sauce. However, if you have the time, making your own sauce from scratch will give your dish a much richer flavor.
- Feel free to experiment with different types of cheese. Some good options include mozzarella, cheddar, and Parmesan.
- If you are using a meat filling, be sure to cook it thoroughly before stuffing the eggplant. This will help to prevent foodborne illness.
- Serve the stuffed eggplant immediately after it is cooked, or it will start to lose its crispy texture.
Conclusion:
Stuffed eggplant is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it is also a healthy and satisfying meal. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting recipe to try, give stuffed eggplant a try. You won't be disappointed!
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