BERENJENA RELLENA (SPANISH STUFFED EGGPLANT)
I got this recipe from a chef in Spain. I have translated the metric measurement to imperial measures. This is not a fussy recipe. If you have 6 or 7 ounces of wine, it won't make a difference. Some of the ingredients are different if you use lamb or pork. I have noted that in the ingredient list. The stuffed aubergine...
Provided by Elaine Douglas
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 15
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.
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Tanaka Leon
[email protected]I'm so glad I found this recipe.
Michael Watson
[email protected]This recipe is a great way to use up leftover eggplant.
Chriselyn Mckenzie
[email protected]I can't wait to try this recipe again with different fillings.
Iftikhar Kitehouse
[email protected]I made a few minor changes to the recipe and it still turned out great.
Aqii vloger aqii
[email protected]This recipe is easy to follow and the results are amazing.
Msajid Kharal
[email protected]I followed the recipe exactly and it turned out perfect.
Nayan biswas 121
[email protected]This dish is a must-try for eggplant lovers.
Teancum Makisi
[email protected]I highly recommend this recipe.
Aniagba Daniel
[email protected]Delicious!
Anuwar Huaen
[email protected]This recipe is a keeper! I will definitely be making it again.
mohammad adnan
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the filling was delicious.
Mujahid Shah
[email protected]I made this recipe for a dinner party and it was a huge success. The stuffed eggplants were the star of the show.
Remax Ahmed
[email protected]This dish was a hit with my family and friends. Everyone raved about the flavor and presentation.
Omotoso Akorede
[email protected]The eggplant was cooked to perfection - tender and flavorful, without being mushy. The filling was also very tasty, with a nice balance of spices.
Kabeer Soomrk
[email protected]I've tried several stuffed eggplant recipes, but this one is by far the best. The instructions are clear and easy to follow, and the end result is a dish that is both delicious and visually appealing.
Zarina Hernandez
[email protected]This stuffed eggplant recipe is a delightful blend of flavors and textures. The combination of the tender eggplant, savory filling, and tangy tomato sauce is simply irresistible.