Cantabrian Style Stuffed Eggplants (Berenjenas Rellenas a la Cántabra)
Berenjenas Rellenas a la Cántabra, or Cantabrian Style Stuffed Eggplants, is a traditional dish from the Cantabrian cuisine, known for its rich and flavorful ingredients.
Ingredients
- 4 small eggplants
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g ground beef
- 1 red bell pepper, diced
- 1 tomato, diced
- 50g breadcrumbs
- 50g grated cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving the shells intact. Chop the eggplant flesh and set aside.
- In a pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground beef and cook until browned. Then, add the chopped eggplant, red bell pepper, and tomato. Cook for 5 minutes.
- Remove the pan from the heat and stir in the breadcrumbs and half of the grated cheese. Season with salt and pepper.
- Stuff the eggplant shells with the mixture and place them in a baking dish. Sprinkle the remaining cheese on top.
- Bake for 30 minutes or until the eggplants are tender and the cheese is golden brown.
- Serve the Berenjenas Rellenas a la Cántabra hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Baking dish Knife Cutting board Pan Oven
Tools
Oven Stovetop
Serving suggestions
Serving suggestions: Serve the stuffed eggplants with a side of fresh salad and crusty bread.
Tips & tricks
Tips: You can add a sprinkle of fresh herbs, such as parsley or basil, on top before serving for an extra burst of flavor.
Cost
$15