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