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)

How to Make Berenjena Rellena (Spanish Stuffed Eggplant)


  • 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.

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About Berenjena Rellena (Spanish Stuffed Eggplant)

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