Spanish Stuffed Eggplant (Berenjenas Rellenas)
Savor the taste of Spain with these Spanish Stuffed Eggplants (Berenjenas Rellenas) filled with roasted eggplant, lean ground meat, bell peppers, onions, tomatoes, and gooey mozzarella cheese.
Personal Story
Ah, the magic of Spanish cuisine! I’ll never forget the first time I stumbled across Berenjenas Rellenas while wandering the vibrant streets of Seville, searching for the perfect bite. There it was: a modest little tavern with the most divine aroma wafting out of its rustic kitchen. The chef, with a grin as warm as the Spanish sun, shared his secret—eggplants stuffed with love (and, of course, ground meat, veggies, and cheese). Ever since, I’ve been hooked. This recipe brings that unforgettable memory right into my own kitchen—and hopefully, yours too!
Unique Selling Points of Spanish Stuffed Eggplant
When it comes to a weeknight dinner that sings with flavor and simplicity, this Spanish Stuffed Eggplant (Berenjenas Rellenas) recipe truly shines. Here’s why:
- Flavor Explosion: Perfectly roasted eggplants cradle a delicious medley of seasoned meat, onions, peppers, and tomatoes, all blanketed in golden, melty cheese.
- Healthy Twist: Packed with protein and veggies, this dish is naturally gluten-free, making it a guilt-free indulgence.
- Versatile Meat Choices: Whether you prefer beef, pork, or lamb, the filling adapts beautifully to your taste.
- Comfort Food Vibes: Bubbling cheese and tender eggplant combine to deliver that irresistible comfort-food satisfaction.
- Easy Make-Ahead Option: You can roast the eggplants and prepare the filling ahead of time, making weeknight dinners a breeze.
Ingredients Notes
Before diving headfirst into the kitchen, let’s talk ingredients. Here’s what you need to know about these key players in the Spanish Stuffed Eggplant (Berenjenas Rellenas):
- Eggplants: The stars of the show! Choose large, firm eggplants that feel heavy in your hand for the perfect roasted vessel.
- Olive Oil: A good drizzle of quality olive oil makes all the difference; it’s the backbone of Mediterranean cooking, after all.
- Lean Ground Meat: Use beef, pork, or lamb—whatever tickles your taste buds. Leaner cuts keep things light without sacrificing flavor.
- Yellow Onion & Green Pepper: A classic Spanish combo that builds a savory foundation for the filling.
- Garlic: A hint of garlic adds warmth and depth, turning a good dish into a great one.
- Tomatoes: Fresh Roma tomatoes bring sweetness and juiciness—skip the canned stuff this time!
- Mozzarella: That glorious melted crown of cheese—need I say more? It’s what makes this dish irresistible.
Step-by-Step Instructions
Ready to whip up some Spanish magic? Here’s a detailed guide that’ll have you serving up this Berenjenas Rellenas with confidence.
Step 1: Roast the Eggplants
Wash those eggplants like they’re the guests of honor. Cut them lengthwise and score them in a diamond pattern for even cooking. A generous drizzle of good quality olive oil and a sprinkle of salt later, pop them on a foil-lined tray and let the oven work its magic at 350°F for a full hour. Trust me, they’ll come out tender and golden—just the way you want them.
Step 2: Make the Filling
Heat a large skillet over medium-high heat and add a splash of olive oil. Brown your choice of ground meat, seasoning with a touch of salt for that savory pop. Once it’s cooked, scoop it out with a slotted spoon (nobody wants greasy filling!).
In the same skillet, toss in a bit more olive oil and sauté the onion and green pepper until they’re golden brown and your kitchen smells like a Spanish tapas bar. Add minced garlic, letting it bloom until fragrant. Stir in the spices—salt, pepper, oregano, and parsley—and let them party together for about 30 seconds. Finally, add the tomatoes, scraping up all those tasty brown bits (fond) from the bottom of the pan. Mix the cooked meat back in, reduce the heat to low, and let it simmer while you move on.
Step 3: Combine Eggplant with Filling
Once your roasted eggplants have cooled for 10 minutes, scoop out the flesh (carefully—it’s hot!). Break it up with a spoon and stir it into your meaty filling mixture. Taste and adjust the seasoning—this is where the magic happens.
Step 4: Assemble and Broil
Spoon the filling back into the eggplant shells. Pile it high; no one likes a stingy stuffed eggplant! Top with grated mozzarella and pop them under the broiler for 8 to 10 minutes, until the cheese is bubbly and golden brown.
Sprinkle with fresh parsley, serve hot, and get ready for applause.
Storage Options
If you find yourself with leftovers (lucky you!), store your Spanish Stuffed Eggplant in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F until warmed through, or microwave it for a quick fix. For a longer shelf-life, freeze individually wrapped stuffed eggplants for up to 2 months—just be sure to thaw completely before reheating.
Variations and Substitutions
Let’s face it: recipes are made for tweaking. Here are some fun twists on this Spanish Stuffed Eggplant (Berenjenas Rellenas):
- Go Vegetarian: Swap the meat for a mix of mushrooms and lentils for a hearty, plant-based delight.
- Switch Up the Cheese: Try manchego or a smoky gouda for a Spanish-inspired twist.
- Spice It Up: Add a pinch of smoked paprika or a dash of cayenne to the filling for a fiery kick.
- Use Zucchini or Bell Peppers: Don’t limit yourself to eggplant—this filling works beautifully in hollowed-out zucchinis or bell peppers too.
- Tomato Sauce Layer: Add a spoonful of tomato sauce to the bottom of each eggplant half before stuffing for extra juiciness.
Spanish Stuffed Eggplant (Berenjenas Rellenas)
Ingredients
Roasted Eggplant
- 2 large eggplants approximately 2 ½ pounds total weight
- 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 finely diced yellow onion
- 1 ¼ cups finely diced green pepper
- 1 tablespoon minced garlic
- ¼ cup chopped fresh parsley
- 1 ½ teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 ½ cups finely diced fresh tomatoes approximately 4 Roma tomatoes
- 6 ounces finely grated mozzarella cheese
Equipment
- Box grater
Instructions
Roasting the Eggplant
- Preheat the oven to 350°F (175°C).
- Wash the eggplants thoroughly and cut them in half lengthwise.
- Using a chef’s knife, score the flesh of each half in a diamond pattern to facilitate even cooking.
- Place the eggplant halves on a baking tray lined with aluminum foil. Drizzle the top with a generous amount of good quality olive oil and sprinkle with salt to taste.
- Bake the eggplants in the preheated oven for approximately one hour, or until they are browned on top and tender inside.
Preparing the Filling
- In a large skillet set over medium-high heat, warm 1 tablespoon of olive oil until it shimmers.
- Add the ground meat and season with a small amount of salt while browning. Stir occasionally until the meat is fully cooked.
- Remove the meat from the skillet using a slotted spoon or spider to drain excess fat, and set it aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the finely diced onion and green pepper until the onion is golden brown and fragrant.
- Add the minced garlic and continue sautéing until it releases its aroma.
- Sprinkle in the sea salt, black pepper, oregano, and fresh parsley. Stir to combine and allow the spices to bloom for approximately 30 seconds to one minute.
- Incorporate the diced fresh tomatoes, stirring to scrape up any browned bits (fond) from the bottom of the skillet.
- Return the cooked meat to the skillet and reduce the heat to low, allowing the mixture to simmer gently.
Combining the Eggplant and Filling
- Once the roasted eggplants have cooled slightly (approximately 10 minutes), use a metal spoon to scoop out the flesh from each half, placing it in a bowl.
- Use the spoon to break up any large clumps of eggplant flesh.
- Add the eggplant flesh to the skillet containing the meat mixture. Stir well to combine and cook for an additional minute. Taste and adjust seasonings as needed.
Assembling the Stuffed Eggplants
- Carefully spoon the prepared filling mixture back into the hollowed-out eggplant shells, ensuring they are filled generously.
- Top each stuffed eggplant with a portion of the grated mozzarella cheese.
- Broil the stuffed eggplants for 8 to 10 minutes, or until the cheese is lightly browned and bubbling.
