Spanish Stuffed Eggplant (Berenjenas Rellenas)
Spanish stuffed eggplant, or berenjenas rellenas, is a delightful and nourishing dish that encapsulates the vibrant flavors of Spain. Perfect for family dinners or meal prep, this low-carb recipe features a hearty filling of ground meat, fresh vegetables, and gooey cheese. Not only is it nutritious and satisfying, but using eggplants as the vessel also minimizes waste while amplifying flavor. This versatile dish can be customized to suit any palate and is easy enough to prepare on busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
- 2 large eggplants
- 1 pound lean ground meat (beef, pork, or lamb)
- 2 cups yellow onion
- 1 1/4 cup green pepper
- 1 tablespoon minced garlic
- Fresh parsley
- Diced tomatoes
- Mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Slice each eggplant in half lengthwise and scoop out some flesh.
- In a frying pan with olive oil, sauté onions and green peppers until soft. Add garlic and cook for another minute.
- Stir in ground meat until browned. Add parsley, salt, pepper, oregano, diced tomatoes, and reserved eggplant flesh. Simmer for 10 minutes.
- Stuff the eggplants with the filling, drizzle with olive oil, top with mozzarella cheese, and bake covered for 45 minutes. Uncover and bake for an additional 15 minutes.
Nutrition
- Serving Size: 1 stuffed half eggplant (approximately 250g)
- Calories: 360
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg