Berenjenas rellenas receta fácil

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers can be a cost-effective substitute.

bell peppers

🥗Healthier: carrots

💰Cheaper: cabbage

Cabbage is often cheaper and can add crunch.

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Sprinkle the eggplant shells with salt and let them sit for 15 minutes to draw out moisture.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until translucent.

Add diced bell peppers and zucchini to the skillet and cook until softened, about 5-7 minutes.

Stir in chopped eggplant flesh, diced tomatoes, cumin, paprika, salt, and black pepper; cook for another 5 minutes.

Remove from heat and mix in parsley and breadcrumbs until well combined.

Fill the eggplant shells with the vegetable mixture, pressing down gently.

Top with cheese and drizzle with olive oil.

Place the stuffed eggplants in a baking dish and cover with foil.

Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until golden.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens