Berenjenas Rellenas [stuffed eggplant]
Spice up your dinner routine with our berenjenas rellenas recipe! We offer a unique twist on this classic dish.
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