A Traditional Spanish Comfort Food You’ll Love
If you’re looking for a delicious, hearty, and comforting dish, Spanish Stuffed Eggplant (Berenjenas Rellenas) is the perfect recipe to try. This classic Spanish dish features tender, roasted eggplant halves stuffed with a savory and aromatic filling made from ground meat, tomatoes, onions, and spices. Topped with melted mozzarella cheese, it delivers a rich, satisfying flavor in every bite.
This dish is not only flavor-packed but also nutritious. Eggplants are a great source of fiber, vitamins, and antioxidants, while the filling provides protein and healthy fats. Whether you’re making it for a weeknight dinner or a special gathering, this Mediterranean-inspired meal is sure to impress!
Why You’ll Love This Recipe
✔ Authentic Spanish Flavors – A true taste of Spain with Mediterranean ingredients.
✔ Nutritious & Balanced – Packed with fiber, protein, and healthy fats.
✔ Customizable – Works with beef, pork, lamb, or a vegetarian alternative.
✔ Easy to Make – Simple steps with minimal hands-on prep.
✔ Great for Meal Prep – Stores well for leftovers and make-ahead meals.
Ingredients for Spanish Stuffed Eggplant (Berenjenas Rellenas)
For the Roasted Eggplant
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Large Eggplants | 2 (about 2½ lbs) | Small eggplants for mini portions |
| Olive Oil (for drizzling) | As needed | Avocado oil |
| Salt | To taste | Sea salt, Himalayan salt |
For the Filling
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Olive Oil | 2 tablespoons | Butter |
| Ground Meat (Beef, Pork, or Lamb) | 1 pound | Ground turkey, chicken, or plant-based meat |
| Yellow Onion (finely diced) | 2 cups | Red onion, shallots |
| Green Pepper (finely diced) | 1¼ cup | Red or yellow bell peppers |
| Garlic (minced) | 1 tablespoon | Garlic powder (½ teaspoon) |
| Fresh Parsley (chopped) | ¼ cup | Cilantro, basil |
| Fine Sea Salt | 1½ teaspoons | Regular table salt |
| Black Pepper (ground) | 1 teaspoon | White pepper, cayenne |
| Dried Oregano | 1 teaspoon | Thyme, Italian seasoning |
| Fresh Tomatoes (diced) | 1½ cups (~4 Roma tomatoes) | Canned diced tomatoes |
| Mozzarella (grated) | 6 ounces | Manchego, cheddar, or vegan cheese |
Step-by-Step Instructions
1. Prepare the Eggplants
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and use a knife to score the flesh in a crisscross pattern, being careful not to cut through the skin.
Drizzle each half with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 30–35 minutes, or until the flesh is tender and easily scoopable.
2. 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.
Stir in the diced onions, green pepper, and minced garlic. Sauté for 5–7 minutes, until the vegetables are soft and fragrant.
Add parsley, salt, black pepper, and oregano, mixing well. Then, stir in the diced tomatoes and cook for another 5–7 minutes to let the flavors blend.
3. Assemble the Stuffed Eggplants
Once the eggplants are cool enough to handle, use a spoon to scoop out the flesh, leaving a ¼-inch border around the skin to maintain their shape.
Chop the scooped-out eggplant flesh and mix it into the filling. Place the empty eggplant shells back onto the baking sheet, and spoon the filling into each half, pressing down gently.
4. Add Cheese & Bake
Top each stuffed eggplant with grated mozzarella cheese. Return them to the oven and bake for 10–15 minutes, or until the cheese is melted and golden brown.
5. Serve & Enjoy!
Remove from the oven and let them cool slightly. Garnish with fresh parsley and serve warm. Enjoy as a main course or a delicious side dish!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 15g |
| Protein | 20g |
| Fats | 18g |
| Fiber | 5g |
| Sugar | 7g |
| Sodium | 480mg |
This dish is rich in protein, fiber, and essential vitamins, making it a well-balanced meal.
Serving Suggestions
✅ With Rice or Quinoa – Serve alongside Spanish rice or quinoa for a hearty meal.
✅ With a Side Salad – Pair with a fresh Mediterranean salad for added crunch.
✅ As a Tapas Dish – Slice into smaller portions for a delicious Spanish tapas spread.
✅ With a Drizzle of Sauce – Try topping with a bit of aioli, yogurt sauce, or romesco sauce.
Storage & Reheating Tips
✔ Refrigerate – Store in an airtight container for up to 4 days.
✔ Reheat in the Oven – Warm at 350°F (175°C) for 10 minutes to maintain texture.
✔ Freeze for Later – Wrap tightly in foil and freeze for up to 3 months.
✔ Avoid Microwaving – The texture is best preserved when reheated in the oven.
Pro Tips for the Best Stuffed Eggplants
✔ Use Fresh Ingredients – Fresh tomatoes and herbs enhance the flavor.
✔ Don’t Overcook the Eggplants – Roast until just tender, so they hold their shape.
✔ Try Different Meats – Mix beef and pork for a richer, juicier filling.
✔ Make it Vegetarian – Swap meat for chickpeas, lentils, or mushrooms.
✔ Spice it Up – Add paprika, red pepper flakes, or a splash of hot sauce for a kick.
Frequently Asked Questions (FAQ)
1. Can I make this recipe vegetarian?
Yes! Replace the meat with mushrooms, lentils, or tofu for a plant-based version.
2. What’s the best type of eggplant to use?
Large Globe eggplants or Italian eggplants work best for stuffing.
3. Can I use a different cheese?
Yes! Try Manchego, cheddar, or a dairy-free cheese alternative.
4. How do I prevent the eggplant from becoming too watery?
Salt the cut eggplant and let it sit for 10 minutes before roasting to draw out excess moisture.
5. Can I prepare this dish ahead of time?
Yes! Assemble the stuffed eggplants and refrigerate for up to 24 hours before baking.
6. What can I serve with this dish?
It pairs well with crusty bread, roasted potatoes, or a simple cucumber salad.
Try This Spanish Stuffed Eggplant Recipe Today!
If you’re craving a rich, flavorful, and satisfying meal, Spanish Stuffed Eggplant (Berenjenas Rellenas) is the perfect dish to try. Whether you’re meal prepping, entertaining, or just exploring Spanish cuisine, this recipe will quickly become a favorite.
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Spanish Stuffed Eggplant (Berenjenas Rellenas)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A classic Spanish dish packed with Mediterranean flavors, Spanish Stuffed Eggplant (Berenjenas Rellenas) is a hearty, nutritious, and satisfying meal. Roasted tender eggplants are filled with a savory mixture of ground meat, tomatoes, onions, and aromatic herbs, then topped with melty mozzarella cheese for the perfect balance of texture and taste.
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.
Notes
✔ Vegetarian Option – Replace the ground meat with mushrooms, lentils, or chickpeas.
✔ Make-Ahead Friendly – Prepare the filling and roast the eggplants a day in advance.
✔ Extra Flavor Boost – Add a pinch of smoked paprika or chili flakes for spice.
✔ Storage Tips – Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting & Sautéing
- Cuisine: Spanish-Inspired