Cómo hacer Berenjenas Rellenas de Verduras | 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.

Cut the stem off the eggplants and slice them in half lengthwise.

Make cuts in the flesh of the eggplant to make it easier to scoop out the inside.

Brush the cut sides of the eggplants with olive oil.

Place the eggplants in the microwave covered with plastic wrap for 9 minutes on maximum power.

Remove the eggplants from the microwave carefully to avoid burns and place them on a baking sheet lined with parchment paper.

Scoop out the flesh of the eggplants using a spoon and mash it into smaller pieces.

In a skillet, heat some olive oil over medium heat.

Add minced garlic, chopped onion, carrot, green bell pepper, and red bell pepper to the skillet and sauté until slightly softened.

Add diced zucchini, mushrooms, and the mashed eggplant flesh to the skillet and stir well.

Season with salt and black pepper, and continue to cook until the vegetables are to your liking.

Once the vegetables are ready, remove from heat.

Preheat the oven to 200°C (about 392°F).

Fill the eggplant halves with the vegetable mixture.

Top the stuffed eggplants with bechamel sauce and grated mozzarella cheese.

Place the stuffed eggplants in the oven and bake for about 10 minutes or until the cheese is gratinated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens