Best 4 Berenjena Rellena Spanish Stuffed Eggplant Recipes
Delve into the vibrant flavors and textures of Spanish cuisine with our culinary exploration of "berenjena rellena," a classic dish featuring tender stuffed eggplants. This delightful entrée, known as Spanish stuffed eggplant, is a symphony of savory flavors and aromas, with a rich history deeply rooted in the Mediterranean. As you embark on this culinary journey, discover the art of preparing this delectable dish, uncover the secrets behind its unique blend of spices and ingredients, and learn how to craft a mouthwatering dish that will captivate your taste buds and leave you craving for more. Whether you're a seasoned chef or a novice cook, our comprehensive guide will provide you with all the essential knowledge and techniques to create an unforgettable Spanish stuffed eggplant experience in your own kitchen.
Here are our top 4 tried and tested recipes!
SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)
My mother-in-law's traditional Spanish stuffed eggplant recipe (berenjenas rellenas) is a staple in my house!
Provided by Lauren Aloise
Categories Main
Time 1h50m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 464.5 kcal, Carbohydrate 39.7 g, Protein 22.65 g, Fat 26.39 g, SaturatedFat 8.45 g, TransFat 1.05 g, Cholesterol 64.81 mg, Sodium 628.87 mg, Fiber 16.73 g, Sugar 23.55 g, UnsaturatedFat 14.71 g, ServingSize 1 serving
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)
Nutrition Facts : Calories 446 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 23 grams fat, Fiber 8 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE
Based on Zarela Martinez's recipe, we changed it a bit and included cooking the eggplant in the sauce instead of frying it. Delicious!
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
- While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
- Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
- Rinse the salted eggplant and drain well.
- Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
- Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!
Nutrition Facts : Calories 411.2, Fat 15.2, SaturatedFat 2.7, Sodium 686.4, Carbohydrate 63, Fiber 21.2, Sugar 11.7, Protein 8
Tips:
- Choose small, tender eggplants with smooth, unblemished skin.
- Prick the eggplants all over with a fork before baking to prevent them from bursting.
- Bake the eggplants until they are very soft and tender, about 45 minutes to 1 hour.
- Allow the eggplants to cool slightly before handling them.
- Use a spoon to carefully scoop out the flesh of the eggplants, leaving a 1/2-inch border.
- Chop the eggplant flesh and add it to the filling.
- Season the filling to taste with salt, pepper, and other spices.
- Stuff the eggplant halves with the filling and top with cheese.
- Bake the stuffed eggplants until the cheese is melted and bubbly, about 20 minutes.
- Serve the stuffed eggplants hot or warm.
Conclusion:
Berenjena Rellena, or Spanish Stuffed Eggplant, is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. This classic Spanish dish is made with tender eggplants that are stuffed with a flavorful filling of ground beef, pork, or lamb. The eggplants are then baked until they are golden brown and the filling is cooked through. Berenjena Rellena is a hearty and satisfying dish that is perfect for a family meal or a special occasion.
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