Berenjenas Rellenas

Delight your taste buds with the hearty richness of *Berenjenas Rellenas*—a traditional Spanish dish that transforms humble eggplants into a culinary masterpiece. These baked, stuffed eggplants are filled with a savory mixture of tender ground beef or lamb, sweet bell peppers, aromatic garlic and onions, and a medley of warm spices like cumin and paprika. Topped with melted, golden cheese, each boat-like shell is a perfect combination of textures and flavors. This versatile recipe, ideal for dinners or special gatherings, is both comforting and elegant. Ready in just 80 minutes, it’s a wholesome and satisfying dish that pairs beautifully with a fresh green salad or crusty bread. Perfect for lovers of Mediterranean flavors, this low-carb, oven-baked recipe is destined to become a dinner table favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 250 grams ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 400 grams canned tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 100 grams grated cheese (such as mozzarella or cheddar)

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm thick shell. Reserve the scooped flesh.

Step 3

Place the eggplant shells on a baking tray, drizzle with 1 tablespoon of olive oil, and season with a little salt.

Step 4

Bake the eggplant shells for 20 minutes until tender but still holding their shape. Remove from oven and set aside.

Step 5

Chop the reserved eggplant flesh into small pieces.

Step 6

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Step 7

Add the diced red bell pepper and chopped eggplant flesh to the skillet. Cook for another 5 minutes, stirring frequently.

Step 8

Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Step 9

Stir in the canned tomatoes, tomato paste, cumin, paprika, salt, and black pepper. Reduce heat to low and let the mixture simmer for 10-15 minutes until thickened.

Step 10

Remove the skillet from heat and stir in the chopped fresh parsley.

Step 11

Spoon the meat mixture into the baked eggplant shells, dividing it evenly among them.

Step 12

Top each filled eggplant shell with grated cheese.

Step 13

Return the stuffed eggplants to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.

Step 14

Serve the berenjenas rellenas hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1998.8 grams (1998.8g)

Amount per serving	% Daily Value*
Calories	1822

Total Fat 128.20g	164%
Saturated Fat 48.80g	244%
Polyunsaturated Fat 4.00g
Cholesterol 307mg	102%
Sodium 3744mg	163%
Total Carbohydrate 101.10g	37%
Dietary Fiber 43.40g	155%
Total Sugars 51.10g
Protein 86.50g	173%

Vitamin D 21IU	107%
Calcium 1028mg	79%
Iron 17mg	93%
Potassium 4683mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 18.2%

Carbs: 21.2%