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Spanish stuffed eggplant on a dish

Spanish Stuffed Eggplant Recipe (Berenjenas Rellenas)

My mother-in-law's traditional Spanish stuffed eggplant recipe (berenjenas rellenas) is a staple in my house!
5 from 9 votes
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Course: Main
Cuisine: Spanish
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Calories: 464.5kcal

Ingredients

  • 4 small globe eggplants
  • 2 medium onions
  • 3 cloves of garlic
  • Extra virgin olive oil
  • 1 green bell pepper
  • 3/4 pound ground beef and pork mixture or you could just do one or the other To make this dish vegetarian I like to use a mix of chickpeas, lentils, walnuts, mushrooms, and parsley (chopped to the consistency of ground meat)
  • Good quality tomato sauce or tomate frito here in Spain
  • Shredded mozzarella cheese
  • Sea salt
  • Black pepper

Instructions

  • 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!

Notes

  • These will last in the fridge for up to three days when stored in an airtight container
  • These freeze really well (up to three months)
  • To defrost, keep in the fridge and then bake at 300°F (150°C) until warmed. HYou can bake directly but it will take longer.

Nutrition

Calories: 464.5kcal | Carbohydrates: 39.7g | Protein: 22.65g | Fat: 26.39g | Saturated Fat: 8.45g | Polyunsaturated Fat: 1.68g | Monounsaturated Fat: 13.03g | Trans Fat: 1.05g | Cholesterol: 64.81mg | Sodium: 628.87mg | Potassium: 1755.16mg | Fiber: 16.73g | Sugar: 23.55g | Vitamin A: 687.57IU | Vitamin C: 45.77mg | Calcium: 117.58mg | Iron: 4.04mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!