🍆BERENJENAS Rellenas al estilo SICILIANO 🍅 Una receta Fácil y Rápida que te va a ENCANTAR!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, and grana padano is a less expensive cheese alternative.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are healthier fats, while sunflower seeds are more budget-friendly.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, and crushed crackers can be a cost-effective substitute.

Cut the 2 eggplants in half lengthwise.

Make cuts in the flesh of the eggplant to help it cook evenly.

Drizzle olive oil over the eggplant halves and sprinkle with salt and black pepper.

Place the eggplants in a preheated oven at 180°C (356°F) for 25 minutes.

Check the eggplants with a toothpick to see if they are soft after 20 minutes.

While the eggplants are baking, heat olive oil in a skillet and add 2 minced garlic cloves, cooking them slowly.

Wash and halve 100 g of cherry tomatoes, then add them to the skillet before the garlic browns too much.

Cook the cherry tomatoes for about 5 minutes, adding salt and black pepper to taste, but do not overcook them.

After 25 minutes, remove the eggplants from the oven and make additional cuts in the flesh.

Combine the cooked cherry tomatoes and garlic with the eggplant flesh, mixing well.

Tear 200 g of fresh mozzarella cheese into pieces and distribute it over the eggplant halves.

Add an additional 100 g of mozzarella cheese on top for gratin.

Set the oven to broil and cook for an additional 5 to 10 minutes until the mozzarella is bubbly and golden brown.

Tear basil leaves and sprinkle them on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens