Best 5 Berenjena Rellena Spanish Stuffed Eggplant Recipes

SPANISH STUFFED EGGPLANT RECIPE

Steps:

• Slice the eggplant in half lengthwise. With a spoon remove the inside but keep it aside until later. Try not to damage the skin or the mince filling will spill out.
• Place the eggplant halves on an oven tray and drizzle with olive oil. Sprinkle with salt. Bake the eggplant for about 30 minutes in a preheated oven at 356°F (180°C) until soft. Then let the roasted eggplant cool at room temperature. Heat a little olive oil in a large saucepan and add the chopped garlic and shallot.
• Gently stir fry them for a minute. Then add the ground beef.
• Brown the beef for a few minutes. Now add the tomatoes and eggplant you kept aside. Season with the dried herbs and a pinch of pepper and salt.
• Stir well. Cover the saucepan and let the mince mixture simmer for about 8 minutes. We'll make the bechamel sauce now. Melt the butter in a medium saucepan and add the flour.
• Stir well. Bake the flour over low heat for about 2 minutes. Then turn the heat back up and then add the milk little by little.
• At first the sauce will be thick and sticky. Keep adding extra milk until it's a little runnier.
• Stir constantly. In the end you should end up with a fairly thick white sauce. Season to taste with nutmeg, pepper and salt.
• Add a tablespoon of this bechamel sauce to the tomato filling.
• Stir well. Check the seasoning of the mixture and also add extra pepper or salt. Then fill up the roasted eggplants. Top with a layer of bechamel sauce and finish with some grated cheese and a last sprinkle of pepper and salt.
• Bake the stuffed eggplants in a hot oven at 356°F (180°C) until golden. Serve hot.

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

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!

SPANISH STUFFED EGGPLANT - BERENJENAS RELLENAS

Steps:

• Cut eggplant in half long way and score the flesh side. Place in a baking dish and season with salt and pepper, olive oil, garlic, and thyme on each eggplant half. Bake in a 326°F/160°C oven skin side down for about 30-40 minutes (cooked through).
• In a large pan, sear pork with a little olive oil. add the chopped onions, bell peppers, shallots, cento pepper, sundried, salt, pepper, smoked paprika, and garlic. Once the eggplant is cooked, scoop out the flesh and add to the tomato sauce. then deglaze with sherry vinegar. Add tomato sauce and cook for 10 minutes on low.
• Put mix in the cavity of each eggplant. Top with mozzarella cheese, manchego cheese, and bread crumbs liberally. Bake in a 400°F/200°C oven until a light brown gratin is formed on top of the cheese.
• Garnish with chopped parsley and serve.
• Enjoy!

BERENJENA RELLENA (SPANISH STUFFED EGGPLANT)

Steps:

• 1. Heat oven to 360 degrees F. Cut aubergines in half lengthwise and slash flesh a few times but not through the skin. Cut curves on the outside to make scooping out easier.
• 2. Place cut side up on baking dish and coat with 2 tbsp olive oil. Bake 30 minutes or till soft. Remove to cool, then scoop out flesh but leave enough to keep form and doesn't collapse.
• 3. Rough chop flesh. Heat 3 tbsp oil and saute onion and garlic till soft for about 5 minutes, add spices and/or herbs and pinenuts if used.
• 4. Increase heat and add ground meat to brown. Drain off excess fat and add tomatoes, zest, bayleaf, aubergines pulp and wine. Bring to a boil and simmer 15 minutes or till done and reasonable dry.
• 5. Stuff each aubergine half and top with grated cheese. Bake 10 minutes or till brown and melted.
• 6. Skin of aubergines can be eaten.

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.