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berenjena rellena (spanish stuffed eggplant)

(1 rating)
BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

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 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 40 Min
method Convection Oven

Ingredients For berenjena rellena (spanish stuffed eggplant)

  • 3
    aubergines (eggplants)
  • 400 g
    (about 14 oz.) ground pork or lamb
  • 5 Tbsp
    olive oil
  • 1
    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
  • 1
    bayleaf
  • 200 ml
    white wine (6 ounces)
  • 100 g
    manchego cheese, grated (3 1/2 ounces)

How To Make berenjena rellena (spanish stuffed eggplant)

  • 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.
  • 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.
  • 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.
  • 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.
  • 5
    Stuff each aubergine half and top with grated cheese. Bake 10 minutes or till brown and melted.
  • 6
    Skin of aubergines can be eaten.
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