Nut-Free Berenjenas Rellenas

Savor the mouthwatering flavors of Nut-Free Berenjenas Rellenas, a hearty twist on the classic stuffed eggplant dish that's perfect for weeknight dinners or special occasions. This nut-free recipe showcases tender, roasted eggplant shells brimming with a savory filling of spiced ground beef, sautéed vegetables, and creamy tomato sauce, all topped with gooey melted cheddar cheese. Enhanced with fragrant spices like cumin and paprika, this dish strikes the perfect balance between comfort and sophistication. With a prep time of just 20 minutes and an impressive presentation, these stuffed eggplants are a crowd-pleaser that's as satisfying as it is nutritious. Finish with a sprinkle of fresh parsley and serve alongside a crisp salad or a crusty loaf of bread for a Mediterranean-inspired feast!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 diced red bell pepper
• 250 grams ground beef
• 250 grams tomato sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams, shredded cheddar cheese
• 2 tablespoons, chopped parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped flesh for later use.

Step 3

Brush the eggplant shells with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Roast in the oven for 20 minutes, until slightly tender.

Step 4

While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat.

Step 5

Add the diced onion to the pan and sauté for 3-4 minutes until translucent.

Step 6

Add the minced garlic and diced red bell pepper, continue to sauté for another 2-3 minutes.

Step 7

Chop the reserved eggplant flesh and add it to the pan along with the ground beef. Cook until the beef is browned, breaking it apart with a spatula.

Step 8

Stir in the tomato sauce, cumin, paprika, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens slightly.

Step 9

Remove the eggplant shells from the oven and turn them over. Fill each shell with the beef and vegetable mixture.

Step 10

Sprinkle the shredded cheddar cheese evenly over the filled eggplants.

Step 11

Return the stuffed eggplants to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Step 12

Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	1838 grams (1838.0g)

Amount per serving	% Daily Value*
Calories	1602

Total Fat 104.50g	134%
Saturated Fat 37.40g	187%
Polyunsaturated Fat 2.70g
Cholesterol 237mg	79%
Sodium 2413mg	105%
Total Carbohydrate 101.20g	37%
Dietary Fiber 36.40g	130%
Total Sugars 43.70g
Protein 76.00g	152%

Vitamin D 0IU	0%
Calcium 595mg	46%
Iron 11mg	59%
Potassium 3630mg	77%

*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: 57.0%

Protein: 18.4%

Carbs: 24.5%