Berenjenas Rellenas De Carne Picada Y Arroz (stuffed Eggplant With Ground Beef And Rice)

Berenjenas Rellenas de Carne Picada y Arroz, or Stuffed Eggplant with Ground Beef and Rice, is a traditional dish from Aragonese cuisine. This hearty and flavorful recipe is perfect for a satisfying meal.

Berenjenas Rellenas De Carne Picada Y Arroz (stuffed Eggplant With Ground Beef And Rice)

Ingredients

  • 2 large eggplants
  • 1 cup cooked rice
  • 1/2 lb ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup grated cheese
  • Fresh parsley for garnish

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 skillet, brown the ground beef with the chopped onion, garlic, and red bell pepper.
  4. Add the chopped eggplant flesh to the skillet and cook until softened.
  5. Stir in the cooked rice, paprika, cumin, salt, and pepper. Cook for another 5 minutes, then remove from heat.
  6. Stuff the eggplant shells with the beef and rice mixture, then sprinkle the grated cheese on top.
  7. Place the stuffed eggplants in a baking dish and bake for 30-35 minutes, or until the eggplants are tender.
  8. Garnish with fresh parsley before serving.

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
30g
Fat
15g

Supplies

Baking dish Skillet Knife Cutting board

Tools

Oven Stove

Serving suggestions

Serve the Berenjenas Rellenas de Carne Picada y Arroz with a side salad and crusty bread for a complete meal.

Tips & tricks

For a vegetarian version, substitute the ground beef with cooked lentils or chickpeas.

Cost

$12