Berenjenas Rellenas De Gibraltar (gibraltar's Stuffed Roasted Eggplant)

Berenjenas Rellenas de Gibraltar, or Gibraltar's Stuffed Roasted Eggplant, is a traditional dish from Gibraltarian cuisine that features roasted eggplants filled with a flavorful mixture of ingredients.

Berenjenas Rellenas De Gibraltar (gibraltar's Stuffed Roasted Eggplant)

Ingredients

  • 2 large eggplants
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tomato, chopped
  • 1/2 cup cooked rice
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Preheat the oven to 400°F (200°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 pan, heat some olive oil and sauté the onion and garlic until softened.
  4. Add the chopped eggplant, red bell pepper, and tomato to the pan. Cook until the vegetables are tender.
  5. Stir in the cooked rice, parsley, and Parmesan cheese. Season with salt and pepper.
  6. Stuff the eggplant shells with the vegetable and rice mixture.
  7. Place the stuffed eggplants on a baking sheet, drizzle with olive oil, and roast in the oven for 30-35 minutes, or until the eggplants are tender and the filling is golden brown.
  8. Serve the Berenjenas Rellenas de Gibraltar hot, garnished with additional parsley if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Carbohydrates
30g
Fat
12g

Supplies

Baking sheet Knife Pan

Tools

Oven

Serving suggestions

Serve the Berenjenas Rellenas de Gibraltar with a side salad and crusty bread.

Tips & tricks

For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.

Cost

$10