Berenjena Rellena (Spanish Stuffed Eggplant)

Elaine Douglas


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.

★★★★★ 1 vote
1 Hr
40 Min
Convection Oven


aubergines (eggplants)
400 g
(about 14 oz.) ground pork or lamb
5 Tbsp
olive oil
onion, finely chopped
3 clove
garlic, finely chopped
1/2 tsp
cinnamon (if lamb)
1/2 tsp
rosemary (if pork)
1/2 tsp
cayenne pepper
4 Tbsp
pine nuts (if lamb)
200 g
chopped tomato (7 ounces)
2 tsp
salt to taste
lemon zest, grated
200 ml
white wine (6 ounces)
100 g
manchego cheese, grated (3 1/2 ounces)


1Heat 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.
2Place 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.
3Rough 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.
4Increase 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.
5Stuff each aubergine half and top with grated cheese. Bake 10 minutes or till brown and melted.
6Skin of aubergines can be eaten.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tag: Healthy