The Berenjenas Rellenas recipe is a delightful and nutritious dish that originates from the Mediterranean region. Made with eggplants, this recipe offers a flavorful combination of ingredients stuffed into tender and succulent eggplant halves. Whether you’re a vegetarian or simply looking to add a new dish to your repertoire, Berenjenas Rellenas is a versatile option that will satisfy your taste buds.
(this is the chilian version)
Ingredients
2 medium eggplants (about 1 pound)
1 (15-oz.) can tomato sauce
1 cup water
Salt, to taste
Pepper, to taste
2 tablespoons vegetable oil
1 pound ground beef (90% lean, or 85% lean for a more decadent meal)
Cumin
1 carrot, diced finely
1 medium yellow onion, diced finely
1 garlic clove, minced
1 (14.5-oz.) can diced tomatoes
2 cups cooked long-grain rice
4 slices Muenster or Havarti cheese
Directions
Preheat the oven to 350ºF.
Cut each eggplant lengthwise, and make them into 4 “boats.” The best way to do this is to run your knife around the edge, leaving a ¼-inch border, and then cut and scoop the middle part away. Dice the scooped-out eggplant flesh.
Line a half-sheet pan with parchment paper, and pour the tomato sauce and water in it. Lay the eggplant halves on top, face up. Season the eggplant boats with salt and pepper.
In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Add the meat and brown for 3 minutes on each side. Break the meat down with a wooden spoon and season with salt, pepper, and ½ teaspoon of cumin.
Add the carrot, removed diced eggplant flesh, onion, garlic, and a can of diced tomatoes to the skillet. Cook for 5 minutes. Add the cooked rice and season to taste with salt and pepper.
Fill the eggplant halves with the ground beef and rice mixture.
Cover each stuffed eggplant with a slice of cheese and bake until bubbly and brown, about 30 minutes.
Serve.
Related
Berenjenas Rellenas [stuffed eggplant]
Ingredients
- 2 medium eggplants
- 1 can tomato sauce
- 1 cup water
- salt
- 2 tbsp vegetable oil
- 1 pound ground beef
- cumin
- 1 carrot, diced finely
- 1 medium yellow onion, diced finely
- 1 garlic clove, minced
- 1 can diced tomatoes
- 2 cups cooked long-grain rice
- 4 slices Muenster or Havarti cheese
Instructions
- Preheat the oven to 350ºF.
- Cut each eggplant lengthwise, and make them into 4 “boats.” The best way to do this is to run your knife around the edge, leaving a ¼-inch border, and then cut and scoop the middle part away. Dice the scooped-out eggplant flesh.
- Line a half-sheet pan with parchment paper, and pour the tomato sauce and water in it. Lay the eggplant halves on top, face up. Season the eggplant boats with salt and pepper.
- In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Add the meat and brown for 3 minutes on each side. Break the meat down with a wooden spoon and season with salt, pepper, and ½ teaspoon of cumin.
- Add the carrot, removed diced eggplant flesh, onion, garlic, and a can of diced tomatoes to the skillet. Cook for 5 minutes. Add the cooked rice and season to taste with salt and pepper.
- Fill the eggplant halves with the ground beef and rice mixture.
- Cover each stuffed eggplant with a slice of cheese and bake until bubbly and brown, about 30 minutes.
- Serve