Salvadoran Style Stuffed Eggplant (Berenjenas Rellenas al Estilo Salvadoreño)

Berenjenas Rellenas al Estilo Salvadoreño, or Salvadoran Style Stuffed Eggplant, is a traditional dish from El Salvador that features tender eggplants stuffed with a savory mixture of meat, vegetables, and spices. This hearty and flavorful dish is a staple in Salvadoran cuisine and is perfect for a satisfying meal.

Salvadoran Style Stuffed Eggplant (Berenjenas Rellenas al Estilo Salvadoreño)

Ingredients

  • 2 large eggplants
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 cup cooked rice
  • 1/4 cup raisins
  • 1/4 cup sliced olives
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup vegetable oil

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 1/4-inch shell. Chop the eggplant flesh and set aside.
  3. In a large skillet, brown the ground beef over medium heat. Add the chopped onion, tomatoes, bell pepper, and garlic. Cook until the vegetables are tender.
  4. Stir in the chopped eggplant, cooked rice, raisins, olives, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
  5. Stuff the eggplant shells with the meat and vegetable mixture.
  6. Place the stuffed eggplants in a baking dish, drizzle with vegetable oil, and bake for 30-35 minutes, or until the eggplants are tender.
  7. Serve the Berenjenas Rellenas al Estilo Salvadoreño 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
350 per serving
Protein
20g
Carbohydrates
25g
Fat
18g

Supplies

Baking dish Skillet Knife Cutting board Spoon

Tools

Oven Stovetop

Serving suggestions

Serving suggestions: Serve the Berenjenas Rellenas with a side of rice and a fresh salad for a complete meal.

Tips & tricks

Tips: Be sure to choose eggplants that are firm and have a smooth, shiny skin for the best results in this recipe.

Cost

$15