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.
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
- Preheat the oven to 400°F (200°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 pan, heat some olive oil and sauté the onion and garlic until softened.
- Add the chopped eggplant, red bell pepper, and tomato to the pan. Cook until the vegetables are tender.
- Stir in the cooked rice, parsley, and Parmesan cheese. Season with salt and pepper.
- Stuff the eggplant shells with the vegetable and rice mixture.
- 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.
- 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