Spanish cuisine

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Spanish Stuffed Eggplant – Berenjenas Rellenas

Name: Spanish Stuffed Eggplant – Berenjenas Rellenas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Bake Eggplant; 3 ea. Eggplant; 4 cloves Garlic; 4 ea. Thyme; 1/4 tsp. Pepper; 1/4 tsp. Salt; 2 tbsp. Extra oilve oil; Ground pork; 1 tbsp. Extra oilve oil; 1 lb. Ground pork; 1/4 tsp. Pepper; 1/4 tsp. Salt; 2 lard Bell peppers, small diced; 1/4 large Red onion, diced; 5 small Shallots, chopped; 1/2 cup Cento pepper, diced; 2 tbsp. Sundried tomato, diced; 1/2 tsp. Salt; 1/2 tsp. Pepper; 1 tbsp. Smoked paprika; 4 ea. Garlic cloves, minced; 2 tbsp. Sherry vineger; 14 oz. Canned chopped tomato; Topping; 4 oz. Mazzarella, shreded; 1/4 cup Bread crumbs; 2 oz. Manchego cheese, grated; 1 tbsp. Olive oil; Garnish; 1/8 tsp. Pepper

Chef Rigo Salas

RATING LIKE SAVE PRINT

Spanish Stuffed Eggplant – Berenjenas Rellenas

5 stars rating if you like it!

Done

This delicious Stuffed eggplant is an all-in-one meal. The pork adds that mouthwatering element that enhances any dish and certainly works well with the tender eggplant filling. you could add a crisp fresh salad bowl to your table. Tomorrow’s lunch could easily be a leftover stuffed eggplant a meal in one.

Recipe

PRE TIME: 15 min

COOKING TIME: 25 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

Bake Eggplant
3 ea. Eggplant
4 cloves Garlic
4 ea. Thyme
1/4 tsp. Pepper
1/4 tsp. Salt
2 tbsp. Extra oilve oil
Ground pork
1 tbsp. Extra oilve oil
1 lb. Ground pork
1/4 tsp. Pepper
1/4 tsp. Salt
2 lard Bell peppers, small diced
1/4 large Red onion, diced
5 small Shallots, chopped
1/2 cup Cento pepper, diced
2 tbsp. Sundried tomato, diced
1/2 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Smoked paprika
4 ea. Garlic cloves, minced
2 tbsp. Sherry vineger
14 oz. Canned chopped tomato
Topping
4 oz. Mazzarella, shreded
1/4 cup Bread crumbs
2 oz. Manchego cheese, grated
1 tbsp. Olive oil
Garnish
1/8 tsp. Pepper
1 tbsp. Parsley, chopped

Directions:

Step 1

Cut eggplant in half long way and score the flesh side. Place in a baking dish and season with salt and pepper, olive oil, garlic, and thyme on each eggplant half. Bake in a 326°F/160°C oven skin side down for about 30-40 minutes (cooked through).

Step 2

In a large pan, sear pork with a little olive oil. add the chopped onions, bell peppers, shallots, cento pepper, sundried, salt, pepper, smoked paprika, and garlic. Once the eggplant is cooked, scoop out the flesh and add to the tomato sauce. then deglaze with sherry vinegar. Add tomato sauce and cook for 10 minutes on low.

Step 3

Put mix in the cavity of each eggplant. Top with mozzarella cheese, manchego cheese, and bread crumbs liberally. Bake in a 400°F/200°C oven until a light brown gratin is formed on top of the cheese.

Step 4

Garnish with chopped parsley and serve.

Step 5

Enjoy!