Berenjenas Rellenas Stuffed Eggplants Recipes

SPANISH STUFFED EGGPLANT RECIPE

Steps:

• Slice the eggplant in half lengthwise. With a spoon remove the inside but keep it aside until later. Try not to damage the skin or the mince filling will spill out.
• Place the eggplant halves on an oven tray and drizzle with olive oil. Sprinkle with salt. Bake the eggplant for about 30 minutes in a preheated oven at 356°F (180°C) until soft. Then let the roasted eggplant cool at room temperature. Heat a little olive oil in a large saucepan and add the chopped garlic and shallot.
• Gently stir fry them for a minute. Then add the ground beef.
• Brown the beef for a few minutes. Now add the tomatoes and eggplant you kept aside. Season with the dried herbs and a pinch of pepper and salt.
• Stir well. Cover the saucepan and let the mince mixture simmer for about 8 minutes. We'll make the bechamel sauce now. Melt the butter in a medium saucepan and add the flour.
• Stir well. Bake the flour over low heat for about 2 minutes. Then turn the heat back up and then add the milk little by little.
• At first the sauce will be thick and sticky. Keep adding extra milk until it's a little runnier.
• Stir constantly. In the end you should end up with a fairly thick white sauce. Season to taste with nutmeg, pepper and salt.
• Add a tablespoon of this bechamel sauce to the tomato filling.
• Stir well. Check the seasoning of the mixture and also add extra pepper or salt. Then fill up the roasted eggplants. Top with a layer of bechamel sauce and finish with some grated cheese and a last sprinkle of pepper and salt.
• Bake the stuffed eggplants in a hot oven at 356°F (180°C) until golden. Serve hot.

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• 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!

BERENJENA RELLENA (SPANISH STUFFED EGGPLANT)

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.

BERENJENAS RELLENAS (STUFFED EGGPLANTS)

Steps:

• Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• Preheat the oven to 350°F or 180°C.
• Wash the eggplants, dry them, and cut them lengthwise.
• Put the eggplant, skin down, on a baking sheet and cut the flesh.
• Add extra virgin olive oil and sea salt.
• Bake the eggplants for around 45 to 60 minutes, until the flesh is tender.
• Take the eggplants out of the oven and let them rest while you are preparing the filling.
• Dice the onion and mince the garlic.
• Heat up olive oil in a pan and add the onion and garlic.
• Scrape out the flesh of the eggplants and add it to the pan once the onions starting to brown.
• Add the ground meat, sea salt, and pepper to the vegetables and saute until cooked through.
• Let the filling rest for a few minutes while you add a layer of tomato sauce to the empty eggplant skins.
• Fill the eggplants skins with the filling and cover them with shredded mozzarella cheese
• Put the eggplants for around 10 minutes under the broiler until the mozzarella cheese browned.
• Enjoy your Spanish stuffed eggplant! (Tip: Serve with rice)