Spanish Stuffed Eggplants Recipe (Berenjenas Rellenas)

Freshly baked Spanish stuffed eggplants, golden and perfect in color.

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Spanish Stuffed Eggplants Recipe (Berenjenas Rellenas)

Spanish Stuffed Eggplants (Berenjenas Rellenas) combine the earthiness of roasted eggplants with the smokiness of Spanish spices in the ground meat. Baked to golden perfection, they're a delicious and flavor-packed main course dish --- an undeniable complex mix of flavors in every bite!

Prep Time30

Cook Time2 30

Total Time3

Course: Main Course

Cuisine: Spanish

Servings:

Calories: 481kcal

Author: Neriz

Equipment

Ingredients

2 medium eggplants (about 1 pound)
5 tablespoons olive oil
1 to 2 cloves garlic, minced
1 small onion, chopped finely
1/4 cup breadcrumbs
1/4 cup milk
1 tablespoon tomato paste
250 grams ground pork (about 1/2 pound)
1/2 teaspoon cumin
1/2 teaspoon sweet smoked paprika
1 egg, beaten
1/3 to 1/2 cup Manchego cheese, grated
salt and pepper, to season

Instructions

Preheat your oven to 200°C (375°F).
Cut the eggplants in half and make crisscross cuts on them.
Brush each with olive oil and season with salt and pepper.
Place the seasoned aubergines in the oven for forty minutes.
Remove from the oven and cover with aluminum foil for about 15 minutes; then let cool.
Once they're cool enough, scoop the aubergine flesh, leaving the skin intact --- then set aside.
Combine the breadcrumbs with milk and place a skillet over medium-high heat.
Pour the remaining olive oil; once it's hot, saute garlic and onion until they soften.
Add the tomato puree, smoked paprika, and cumin, and cook for at least a minute, mixing the entire time to avoid burning the spices.
Add the pork and cook until it changes color, breaking it up in the process—typically eight to twelve minutes.
Add the milk and breadcrumbs mixture, plus the scooped flesh of the 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).
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.
To serve, sprinkle more cheese, if preferred ---- then enjoy!

Notes

Cook's Tip #1: Remember to use a sharp knife when making the cuts in the eggplants and handle them lightly to avoid damaging the skins.
Cook's Tip #2: Make sure the aubergine stuffing mixture is no longer warm when adding the beaten egg, or you'll end up cooking the egg.
Refer to the post for more tips and substitutions.

Nutrition