Spanish Stuffed Eggplants (Berenjenas Rellenas)

If you want to keep the Spanish cuisine theme, serve magdalenas for dessert!

Since eggplants are commonly called aubergines in most parts of Europe, this dish is sometimes called ‘Spanish stuffed aubergines.’

The eggplants are always roasted for a deeper flavor.  The flesh is scooped out of the skin and returned once mixed with the ground meat and spices.

Don’t be overwhelmed by placing the filling back into the eggplant’s shells (or skins) — it is a simple step, and no delicate handling is needed.

After that, it’s just topping it with grated cheese, and into the oven, it goes!

Locally known as ‘berenjenas rellenas,’ the smokiness of the filling distinguishes it from other types of stuffed eggplants — and makes it distinctly Spanish.

So, if you can, use sweet smoked paprika, also known as ‘pimentón‘ in Spanish cuisine.

Better start checking the ingredients for Spanish stuffed eggplants in your kitchen now! 🙂

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Ingredients

• Eggplants – you can use round ones, but the elongated European eggplants are the best ones for this Spanish stuffed aubergine recipe.

• Olive oil – extra virgin olive oil for preparing the eggplants and cooking the stuffing.

• Garlic – minced or grated.

• Onion – finely chopped.

• Ground pork – also known as ‘minced pork’ in some parts of the world.

• Milk – any regular milk will work to soften the breadcrumbs.

• Breadcrumbs – if you haven’t made your own yet, grab some stale bread and prepare your homemade breadcrumbs.

• Manchego – a famous Spanish cheese that is mild in aroma and flavor.

• Tomato paste – sometimes called ‘tomato puree.’
• Spices and seasoning – sweet smoked paprika, cumin, salt, and ground black pepper. 

How to make Spanish stuffed aubergines

Start by cutting preheating your oven to 200°C (375°F).

Cut the eggplants in half, then use a sharp knife to make crisscross cuts — brush with olive oil and season with salt and pepper.

Place the aubergines in the oven for forty minutes.

Remove from the oven and cover the tray with aluminum foil for about 15 minutes; then let cool.

Once they’re cool enough, scoop the aubergine pulp, leaving the skin intact — then set aside.

Soak the breadcrumbs in milk, then place a skillet over medium-high heat.

Pour remaining olive oil; once ready, saute garlic and onion until they soften.

Add the tomato puree, smoked paprika, and cumin.

Cook the spices for at least a minute, mixing the entire time to avoid burning them.

Add the pork.

Cook until they change color, breaking it up in the process — typically eight to twelve minutes.

Add the mixture of milk and breadcrumbs, plus the scooped eggplants.

Mix everything evenly, taste, and adjust the seasoning by adding salt and pepper.

Continue cooking uncovered until all the liquid has evaporated — about fifteen minutes.

Remove from heat and set aside to cool.

Preheat your oven to 200°C (375°F) again.

Add the beaten egg to the cooled aubergine mixture and combine.

Spoon the mixture into the eggplant skins from earlier.

Top each half with grated Manchego cheese.

Place your Spanish stuffed eggplants in the oven for thirty minutes or until they turn golden.

Remove from the oven and let cool for five to ten minutes.

Sprinkle more cheese, if preferred —- then serve!

Helpful tips

• Use a sharp knife when cutting the eggplants, and handle them lightly to keep the skin intact.

• Breaking the eggplant flesh into small chunks while removing it from the skin is okay — it helps when mixing it with the rest of the ingredients for stuffing later on.

• Make sure the aubergine stuffing mixture is no longer warm when adding the beaten egg, otherwise, you’ll end up cooking the egg.

Recipe variation

• Ground meat.  You can use ground beef instead of pork or a combination of both.

• Cinnamon.  Some locals add half a teaspoon of ground cinnamon to the mixture.  If you want to try it, add it with the rest of the spices.

• Grana Padano. An excellent substitute for Manchego in this stuffed aubergine recipe.  Parmigiano Reggiano will also work, but be reminded that it’s quite stronger than Manchego.

• Herbs – oregano or parsley are sometimes added as well.

So how about it?  Give these Spanish stuffed eggplants a try — you will not regret it!

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📖 Recipe