Berenjenas Rellenas (Stuffed Eggplants) Recipe

Name: Berenjenas Rellenas (Stuffed Eggplants)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplants; 12 ounces lamb, chopped; 1 egg; 1 onion, finely chopped; 3 cloves of garlic, finely chopped; 3 teaspoons ground cinnamon; Salt and pepper; 1 tablespoon chopped parsley; 1/2 cup olive oil; 1/2 cup grated Manchego cheese

Servings: persons

4 small eggplants
12 ounces lamb, chopped
1 egg
1 onion, finely chopped
3 cloves of garlic, finely chopped
3 teaspoons ground cinnamon
Salt and pepper
1 tablespoon chopped parsley
1/2 cup olive oil
1/2 cup grated Manchego cheese

1
Wash the eggplants and cut them in half lengthwise.
2
Hollow them out with a spoon.
3
Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture.
4
Heat the olive oil in a flameproof baking dish and put the eggplants in it.
5
Sprinkle the filling with cheese.
6
Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes.
7
Remove the foil 10 minutes before the end of the cooking period.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small eggplants, 12 ounces lamb, chopped, 1 egg, 1 onion, finely chopped, and more.

Yes, Berenjenas Rellenas (Stuffed Eggplants) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Berenjenas Rellenas (Stuffed Eggplants)

How did you like this recipe?

Frequently Asked Questions