Berenjena Rellena (catalan-style Stuffed Eggplant)
Berenjena Rellena, or Catalan-style Stuffed Eggplant, is a delicious and hearty dish that is popular in Catalan cuisine. This recipe combines the flavors of eggplant, ground meat, and aromatic spices to create a satisfying meal that is perfect for a cozy dinner at home.
Ingredients
- 2 large eggplants
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the eggplant flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chopped eggplant, paprika, cumin, salt, and pepper. Cook for 5-7 minutes until the eggplant is tender.
- Remove the skillet from the heat and stir in the parsley and Parmesan cheese.
- Stuff the eggplant shells with the meat mixture and place them in a baking dish. Bake for 25-30 minutes until the eggplant is tender.
- Serve the stuffed eggplant hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Baking dish Skillet Knife Cutting board
Tools
Oven Stove
Serving suggestions
Serve the Berenjena Rellena with a side of crusty bread and a simple green salad for a complete meal.
Tips & tricks
For a vegetarian version, substitute the ground beef with cooked quinoa or lentils.
Cost
$15