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.

Berenjena Rellena (catalan-style Stuffed Eggplant)

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
  5. Stir in the chopped eggplant, paprika, cumin, salt, and pepper. Cook for 5-7 minutes until the eggplant is tender.
  6. Remove the skillet from the heat and stir in the parsley and Parmesan cheese.
  7. 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.
  8. 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