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Spanish Stuffed Eggplant Recipe - Berenjenas Rellenas

Spanish Stuffed Eggplant Recipe (Berenjenas Rellenas)

Lauren Aloise
My mother-in-law's traditional Spanish stuffed eggplant recipe (berenjenas rellenas) is a staple in my house!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main
Cuisine Spanish
Servings 4 servings
Calories 433.72 kcal

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, 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
  • 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 fresh ground pepper
  • Bake for 45 minutes to 1 hour, until flesh is completely tender
  • Take out of the oven and let rest for 15 minutes covered in aluminum foil while you prepare the filling
  • Mince the garlic and dice the onion and pepper very small
  • Start to 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
  • 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

Calories: 433.72kcalCarbohydrates: 39.74gProtein: 22.66gFat: 22.89gSaturated Fat: 7.97gCholesterol: 64.81mgSodium: 701.49mgPotassium: 1750.84mgFiber: 16.68gSugar: 23.55gVitamin A: 686.27IUVitamin C: 45.77mgCalcium: 117.5mgIron: 3.94mg
Keyword Berenjenas Rellenas, ground beef stuffed eggplant, stuffed eggplant recipe
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