Spanish Stuffed Eggplant (Berenjenas Rellenas)
Our Spanish stuffed eggplant or berenjenas rellenas recipe is a healthy, hearty main course that your family will want to eat again and again. It's a zero waste recipe that is low in carbs and super delicious! This delightful meal is filled with ground beef, tomatoes, green peppers, eggplant and is topped with cheese. It's easy to make and super satisfying!
Servings: 4 people
Calories: 509kcal
Ingredients
Roasted Eggplant
- 2 large eggplants 2 ½ pounds
- good quality olive oil for drizzling
- salt to taste
Filling
- 2 tablespoons good quality olive oil
- 1 pound lean ground beef, pork, or lamb
- 2 cups yellow onion finely diced
- 1 ¼ cup green pepper finely diced
- 1 tablespoon minced garlic
- ¼ cup fresh parsley chopped
- 1 ½ teaspoon fine sea salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano
- 1 ½ cup fresh tomato finely diced (about 4 Roma tomatoes)
- 6 ounces mozzarella finely grated
Instructions
Roasting the Eggplant
- Wash two eggplants and cut in half lengthwise, then score in a diamond pattern with a chef's knife.
- Place the eggplant on a baking tray lined with foil and drizzle olive oil on top then sprinkle with salt. Bake at 350°F for 1 hour.
Making the Filling
- In a large skillet over medium high heat, heat up 1 tablespoon of olive oil until it's shimmering, then brown the hamburger. Sprinkle on some salt while the meat is cooking. Remove the meat from the skillet with slotted spoon or spider to drain the fat.
- In the same skillet, heat up 1 tablespoon of olive oil, then sauté the onion and green pepper until the onion is golden brown.
- Add the garlic and sauté until fragrant.
- Bloom the spices (sea salt, black pepper, oregano and fresh parsley) for 30 seconds to 1 minute.
- Add the diced tomatoes and cook for 1 minute, using a wooden turner to scrap any brown bits (fond) off the bottom of the pan.
- Mix in the cooked hamburger and reduce the heat to low.
- Add the cooked eggplant to the skillet, stir, and cook for a minute. Taste and adjust seasonings.
Assembling the Stuffed Eggplant
- Take the roasted eggplant out of the oven when it's browned on top and soft inside. Allow the eggplant or berenjenas to cool for 10 minutes.
- Scoop the cooked flesh out of the eggplants and put it in a bowl. Break up any large clumps using the metal spoon.
- Stuff the eggplant meat mixture in the hollowed out eggplants.
- Sprinkle with grated mozzarella cheese and broil for 8 to 10 minutes, or until lightly browned.
- Serve your Spanish stuffed eggplant (berenjenas rellenas) as a main course and garnish with fresh parsley.
Notes
- When scoring and scooping, be careful not to puncture the outer skin.
- Deglaze the skillet with juice of the fresh tomatoes and scraping the bottom of the skillet with a wooden turner to release the brown bits (fond).
- Change up the meat. Season lamb with cinnamon and pork with rosemary.
- To make stuffed eggplant for brunch, use a spicy sausage and scrambled eggs.
Nutrition
Serving: 1eggplant half | Calories: 509kcal | Carbohydrates: 29g | Protein: 37g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1242mg | Potassium: 1310mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1307IU | Vitamin C: 61mg | Calcium: 295mg | Iron: 4mg
