Spanish Stuffed Eggplant (Berenjenas Rellenas)


What You Need

Like most Spanish recipes, you only need a few wholesome ingredients to make this flavorful dinner!

Roast the Eggplant

Split the eggplant in half, drizzle with olive oil, and sprinkle with salt. Roast at 350°F for 45-60 minutes.

Brown & Sauté

Brown the ground beef and drain it well. Sauté the green pepper and onion until lightly browned.

Add the Spices

Add the garlic and sauté, then add the spices and cook for 30 seconds to a minute.

Tomatoes & Beef

Add the tomatoes and cook for 1 minute, then add the drained ground beef.

Roast the Eggplant

Now that it's roasted, the eggplant should be soft. Scoop out the center of each eggplant half.


Add the scooped eggplant flesh to the meat filling and heat through, then stuff the eggplants with the filling.

Top with Cheese

Cover with grated cheese, then brown them under the broiler for a few minutes.


Let the eggplant cool for a few minutes, then enjoy! Serve with dishes like patatas bravas, ensalada mixta, or Spanish flan.

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