Best 2 Berenjenas Rellenas Stuffed Eggplants Recipes
Stuffed eggplants, known as "berenjenas rellenas" in Spanish, are a classic Mediterranean dish that combines the smoky, tender flesh of eggplants with a variety of flavorful fillings. This versatile dish can be prepared using different cooking methods, including baking, frying, or grilling, and can be customized with a wide range of ingredients to suit various tastes and preferences. From vegetarian options bursting with roasted vegetables and herbs to hearty meat-based fillings, stuffed eggplants offer a satisfying and visually appealing meal that is perfect for both casual gatherings and special occasions. Discover the diverse recipes within this article, each presenting a unique take on this beloved culinary creation.
**Recipes Included:**
1. **Classic Baked Stuffed Eggplants:** This traditional recipe showcases the simplicity and elegance of stuffed eggplants. Tender eggplants are filled with a savory mixture of ground beef, rice, onions, tomatoes, and spices, then baked to perfection in a rich tomato sauce.
2. **Mediterranean Stuffed Eggplants:** Inspired by the vibrant flavors of the Mediterranean, this recipe features eggplants stuffed with a medley of roasted vegetables, including bell peppers, zucchini, and mushrooms. Feta cheese and fresh herbs add a touch of tanginess and brightness, while a drizzle of olive oil enhances the dish's richness.
3. **Vegetarian Stuffed Eggplants:** This meatless variation is packed with healthy and flavorful ingredients. Eggplants are filled with a combination of quinoa, black beans, corn, and a variety of roasted vegetables, creating a hearty and satisfying meal that is perfect for vegetarians and vegans.
4. **Spicy Stuffed Eggplants:** For those who enjoy a bit of heat, this recipe delivers a tantalizing blend of spices. Eggplants are filled with a mixture of ground lamb, tomatoes, onions, and a generous amount of chili peppers, resulting in a dish that is both flavorful and fiery.
5. **Grilled Stuffed Eggplants:** This recipe takes the classic stuffed eggplant to the grill, infusing it with a smoky and charred flavor. Eggplants are stuffed with a mixture of grilled vegetables, herbs, and cheese, then grilled until tender and slightly crispy, creating a delicious and visually appealing dish.
Embrace the culinary journey presented in this article and explore the diverse world of stuffed eggplants. Whether you prefer classic flavors or bold and innovative combinations, these recipes offer a delightful range of options to satisfy your cravings and tantalize your taste buds.
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
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:
- Choose the right eggplants: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
- Score the eggplants: Scoring the eggplants helps them cook evenly and prevents them from exploding in the oven.
- Roast the eggplants upside down: This helps the eggplants to drain excess moisture and prevents them from becoming soggy.
- Use a variety of fillings: There are endless possibilities for fillings, so get creative! Some popular options include ground beef, lamb, pork, chicken, vegetables, and cheese.
- Don't overstuff the eggplants: Overstuffed eggplants will be difficult to close and may burst open in the oven.
- Bake the eggplants until they are tender: The cooking time will vary depending on the size of the eggplants and the filling, but they should be tender when pierced with a fork.
- Serve the eggplants hot or cold: Stuffed eggplants can be served hot out of the oven, or they can be chilled and served cold. They are also great for leftovers.
Conclusion:
Stuffed eggplants are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With so many different ways to make them, there is sure to be a recipe that everyone will love.
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