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Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!

Stuffed Eggplant Recipe

Yummy Spanish berenjenas rellenas!

Course Lunch
Cuisine Spanish
Keyword stuffed eggplant recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 2
Calories per serving 470 kcal

Ingredients

  • 1 large fresh eggplant
  • 9 oz ground beef (250 g)
  • 1 shallot chopped
  • 1 small garlic clove chopped
  • 4 tbsp canned chopped tomatoes
  • a handful Emmental cheese grated
  • 1 tsp dried herbs
  • cup whole milk (80 ml)
  • ½ oz plain flour (15 g)
  • ½ oz unsalted butter (15 g)
  • nutmeg
  • pepper
  • salt

Instructions

  1. Slice the eggplant in half lengthwise. With a spoon remove the inside but keep it aside until later. Try not to damage the skin or the mince filling will spill out.

  2. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  3. Place the eggplant halves on an oven tray and drizzle with olive oil. Sprinkle with salt. Bake the eggplant for about 30 minutes in a preheated oven at 356°F (180°C) until soft. Then let the roasted eggplant cool at room temperature. Heat a little olive oil in a large saucepan and add the chopped garlic and shallot.

  4. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  5. Gently stir fry them for a minute. Then add the ground beef.

  6. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  7. Brown the beef for a few minutes. Now add the tomatoes and eggplant you kept aside. Season with the dried herbs and a pinch of pepper and salt.

  8. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  9. Stir well. Cover the saucepan and let the mince mixture simmer for about 8 minutes. We'll make the bechamel sauce now. Melt the butter in a medium saucepan and add the flour.

  10. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  11. Stir well. Bake the flour over low heat for about 2 minutes. Then turn the heat back up and then add the milk little by little.

  12. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  13. At first the sauce will be thick and sticky. Keep adding extra milk until it's a little runnier.

  14. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  15. Stir constantly. In the end you should end up with a fairly thick white sauce. Season to taste with nutmeg, pepper and salt.

  16. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  17. Add a tablespoon of this bechamel sauce to the tomato filling.

  18. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  19. Stir well. Check the seasoning of the mixture and also add extra pepper or salt. Then fill up the roasted eggplants.

  20. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  21. Top with a layer of bechamel sauce and finish with some grated cheese and a last sprinkle of pepper and salt.

  22. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!
  23. Bake the stuffed eggplants in a hot oven at 356°F (180°C) until golden. Serve hot.

  24. Spanish Stuffed Eggplant Recipe: also known as berenjenas rellenas... You can serve it as a side dish or as your main meal!