Gluten-Free Berenjenas Rellenas

Savor the rich, Mediterranean-inspired flavors of Gluten-Free Berenjenas Rellenas, a comforting dish that combines tender roasted eggplant shells with a mouthwatering stuffing of sautéed vegetables, ground meat, and aromatic herbs. Topped with melty mozzarella and parmesan cheeses, these stuffed eggplants deliver a perfect balance of hearty and wholesome. This gluten-free recipe is ideal for family dinners or entertaining, offering a satisfying blend of textures and savory notes, all without compromising dietary restrictions. With its vibrant ingredients like red bell peppers, garlic, and a gluten-free breadcrumb topping, this dish is both nutritious and impressive. Serve it straight from the oven for a bubbling, golden-brown finish that's sure to delight.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 medium, diced red bell pepper
• 250 grams ground beef or ground turkey
• 250 ml tomato sauce
• 50 grams gluten-free breadcrumbs
• 50 grams, grated parmesan cheese
• 100 grams, shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/2 inch of flesh inside the skin to create a shell. Set aside the flesh.

Step 3

Place the eggplant shells on a baking sheet, brush them with 1 tablespoon of olive oil, and lightly season with salt and pepper. Bake in the preheated oven for 15 minutes, then remove and set aside.

Step 4

Chop the scooped-out eggplant flesh into small pieces.

Step 5

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 2-3 minutes until the onion is translucent.

Step 6

Add the diced red bell pepper and chopped eggplant flesh. Cook for another 5 minutes until the vegetables are tender.

Step 7

Add the ground beef or turkey to the skillet, break it up with a spatula, and cook until browned.

Step 8

Stir in the tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

Step 9

Remove the skillet from heat and stir in the gluten-free breadcrumbs and half of the parmesan cheese.

Step 10

Stuff the eggplant shells with the filling, pressing down gently to pack it in.

Step 11

Top each stuffed eggplant with the remaining parmesan and shredded mozzarella cheese.

Step 12

Return the eggplants to the oven and bake for another 30 minutes, or until the cheese is bubbly and golden brown.

Step 13

Allow to cool slightly before serving. Enjoy your Gluten-Free Berenjenas Rellenas!

Nutrition Facts

Serving size	1941.4 grams (1941.4g)

Amount per serving	% Daily Value*
Calories	2033

Total Fat 129.90g	167%
Saturated Fat 45.80g	229%
Polyunsaturated Fat 4.70g
Cholesterol 287mg	96%
Sodium 3077mg	134%
Total Carbohydrate 131.40g	48%
Dietary Fiber 37.20g	133%
Total Sugars 46.80g
Protein 95.90g	192%

Vitamin D 16IU	80%
Calcium 1413mg	109%
Iron 11mg	61%
Potassium 3411mg	73%

*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: 56.3%

Protein: 18.5%

Carbs: 25.3%