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

Scale

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)

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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