Spanish Stuffed Eggplant, or “Berenjenas Rellenas,” is a hearty and flavorful dish rooted in Mediterranean traditions. Tender roasted eggplant halves are filled with a savory mixture of ground meat, vegetables, and herbs, then topped with melty mozzarella cheese. This dish is perfect as a main course or an impressive side dish, offering rich flavors and wholesome ingredients that make it both satisfying and nourishing.
Ingredients:
For the Roasted Eggplant:
- 2 large eggplants (about 2½ pounds)
- Good quality olive oil, for drizzling
- Salt, to taste
For the Filling:
- 2 tablespoons good quality olive oil
- 1 pound lean ground beef, pork, or lamb
- 2 cups yellow onion, finely diced
- 1¼ cup green pepper, finely diced
- 1 tablespoon minced garlic
- ¼ cup fresh parsley, chopped
- 1½ teaspoons fine sea salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1½ cups fresh tomato, finely diced (about 4 Roma tomatoes)
- 6 ounces mozzarella, finely grated
Instructions:
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. Drizzle with olive oil and sprinkle with salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender and can be easily scooped out with a spoon.
- Cook the Filling: While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula. Add the diced onion, green pepper, and minced garlic to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the parsley, sea salt, black pepper, and dried oregano. Add the diced tomatoes and cook for an additional 5-7 minutes, allowing the flavors to meld.
- Assemble the Stuffed Eggplants: Once the eggplants are cool enough to handle, scoop out the flesh, leaving a ¼-inch border to maintain the shape. Chop the scooped flesh and mix it into the filling. Place the empty eggplant shells on the baking sheet and spoon the filling mixture into each half, pressing down gently to pack it in.
- Add Cheese and Bake: Top each stuffed eggplant with grated mozzarella cheese. Return the eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
- Serve: Remove the stuffed eggplants from the oven and let them cool slightly before serving. Garnish with additional parsley if desired and enjoy warm as a main course or side dish.
Conclusion:
Spanish Stuffed Eggplant is a perfect dish for those who love Mediterranean-inspired flavors. The combination of tender roasted eggplant, savory meat filling, and gooey melted cheese makes it a satisfying comfort food. Whether you’re serving it for a family dinner or a special gathering, this recipe is sure to impress with its rich taste and beautiful presentation.
Spanish Stuffed Eggplant (Berenjenas Rellenas)
Tender roasted eggplants stuffed with a flavorfulmeat and vegetable filling, topped with melted mozzarella – a classic Spanishcomfort food.
Ingredients
For the Roasted Eggplant:
- 2 large eggplants about 2½ pounds
- Good quality olive oil for drizzling
- Salt to taste
For the Filling:
- 2 tablespoons good quality olive oil
- 1 pound lean ground beef pork, or lamb
- 2 cups yellow onion finely diced
- 1¼ cup green pepper finely diced
- 1 tablespoon minced garlic
- ¼ cup fresh parsley chopped
- 1½ teaspoons fine sea salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano
- 1½ cups fresh tomato finely diced (about 4 Roma tomatoes)
- 6 ounces mozzarella finely grated
Instructions
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. Drizzle with olive oil and sprinkle with salt. Place the eggplants cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender and can be easily scooped out with a spoon.
- Cook the Filling: While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula. Add the diced onion, green pepper, and minced garlic to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the parsley, sea salt, black pepper, and dried oregano. Add the diced tomatoes and cook for an additional 5-7 minutes, allowing the flavors to meld.
- Assemble the Stuffed Eggplants: Once the eggplants are cool enough to handle, scoop out the flesh, leaving a ¼-inch border to maintain the shape. Chop the scooped flesh and mix it into the filling. Place the empty eggplant shells on the baking sheet and spoon the filling mixture into each half, pressing down gently to pack it in.
- Add Cheese and Bake: Top each stuffed eggplant with grated mozzarella cheese. Return the eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
- Serve: Remove the stuffed eggplants from the oven and let them cool slightly before serving. Garnish with additional parsley if desired and enjoy warm as a main course or side dish.