Spanish Stuffed Eggplant
(Berenjenas Rellenas)
BY SAVOR THE FLAVOUR
What You Need
Like most Spanish recipes, you only need a few wholesome ingredients to make this flavorful dinner!
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Roast the Eggplant
Split the eggplant in half, drizzle with olive oil, and sprinkle with salt. Roast at 350°F for 45-60 minutes.
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Brown & Sauté
Brown the ground beef and drain it well. Sauté the green pepper and onion until lightly browned.
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Add the Spices
Add the garlic and sauté, then add the spices and cook for 30 seconds to a minute.
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Tomatoes & Beef
Add the tomatoes and cook for 1 minute, then add the drained ground beef.
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Roast the Eggplant
Now that it's roasted, the eggplant should be soft. Scoop out the center of each eggplant half.
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Stuff
Add the scooped eggplant flesh to the meat filling and heat through, then stuff the eggplants with the filling.
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Top with Cheese
Cover with grated cheese, then brown them under the broiler for a few minutes.
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Enjoy!
Let the eggplant cool for a few minutes, then enjoy! Serve with dishes like patatas bravas, ensalada mixta, or Spanish flan.
Serving Tips
More Ground Beef Dinner Recipes
STUFFED PEPPER SOUP
SLOPPY JOE SLIDERS