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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- Stir in the chopped eggplant, cooked rice, raisins, olives, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
- Stuff the eggplant shells with the meat and vegetable mixture.
- Place the stuffed eggplants in a baking dish, drizzle with vegetable oil, and bake for 30-35 minutes, or until the eggplants are tender.
- 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