berenjena rellena (spanish stuffed eggplant)

Name: Berenjena Rellena (Spanish Stuffed Eggplant)
Prep time: 1 h
Cook time: 40 min
Yield: 6
Cuisine: Spanish
Ingredients: 3 - aubergines (eggplants); 400 gram(s) (about 14 oz.) ground pork or lamb; 5 tablespoon(s) olive oil; 1 - onion, finely chopped; 3 clove(s) garlic, finely chopped; 1/2 teaspoon(s) cinnamon (if lamb); 1/2 teaspoon(s) rosemary (if pork); 1/2 teaspoon(s) cayenne pepper; 4 tablespoon(s) pine nuts (if lamb); 200 gram(s) chopped tomato (7 ounces); 2 teaspoon(s) salt to taste; - lemon zest, grated; 1 - bayleaf; 200 milliliter(s) white wine (6 ounces); 100 gram(s) manchego cheese, grated (3 1/2 ounces)

(1 RATING)

25 Pinches 6 Photos

Elaine Douglas

Vancouver, BC

Updated on Jul 18, 2015

I got this recipe from a chef in Spain. I have translated the metric measurement to imperial measures. This is not a fussy recipe. If you have 6 or 7 ounces of wine, it won't make a difference. Some of the ingredients are different if you use lamb or pork. I have noted that in the ingredient list. The stuffed aubergine (eggplant) freezes well. If I freeze them, I do it after stuffing them and then wait until I reheat them in the oven to add the cheese topping and bake them until brown. To freeze them, I put them on a cookie sheet in the freezer. Then I repack into a vacuum sealed bag.

Rate

prep time 1 Hr

cook time 40 Min

method Convection Oven

yield 6 serving(s)

Ingredients

3 - aubergines (eggplants)
400 grams (about 14 oz.) ground pork or lamb
5 tablespoons olive oil
1 - onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon cinnamon (if lamb)
1/2 teaspoon rosemary (if pork)
1/2 teaspoon cayenne pepper
4 tablespoons pine nuts (if lamb)
200 grams chopped tomato (7 ounces)
2 teaspoons salt to taste
- lemon zest, grated
1 - bayleaf
200 milliliters white wine (6 ounces)
100 grams manchego cheese, grated (3 1/2 ounces)

How To Make berenjena rellena (spanish stuffed eggplant)

Step 1

Heat oven to 360 degrees F. Cut aubergines in half lengthwise and slash flesh a few times but not through the skin. Cut curves on the outside to make scooping out easier.

Step 2

Place cut side up on baking dish and coat with 2 tbsp olive oil. Bake 30 minutes or till soft. Remove to cool, then scoop out flesh but leave enough to keep form and doesn't collapse.
Step 3

Rough chop flesh. Heat 3 tbsp oil and saute onion and garlic till soft for about 5 minutes, add spices and/or herbs and pinenuts if used.
Step 4

Increase heat and add ground meat to brown. Drain off excess fat and add tomatoes, zest, bayleaf, aubergines pulp and wine. Bring to a boil and simmer 15 minutes or till done and reasonable dry.
Step 5

Stuff each aubergine half and top with grated cheese. Bake 10 minutes or till brown and melted.
Step 6

Skin of aubergines can be eaten.
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