😋 Cómo Hacer BERENJENAS RELLENAS al Horno ► Receta con Berenjena y Carne Picada

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein option that is more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: mozzarella

Nutritional yeast offers a cheesy flavor with fewer calories.

Wash and slice both eggplants in half vertically.

Optionally, remove the stem part of the eggplant.

Sprinkle salt on all portions of the eggplants to draw out moisture and reduce bitterness, letting them rest for 15 to 30 minutes.

After resting, dry the eggplants with a paper towel to remove excess liquid.

Make cross cuts in the center of each eggplant half to help them cook faster.

Place the eggplants in a baking dish and add 1 tablespoon of olive oil to each half.

Preheat the oven to 180°C (350°F) and bake the eggplants for 25 to 40 minutes until tender.

Remove the eggplants from the oven and scoop out the flesh carefully, reserving it for later use.

In a large skillet, heat 4 tablespoons of olive oil over medium heat.

Add 2 minced garlic cloves and 1/2 chopped onion, sautéing for 3 minutes until the onion is translucent.

Add 500 grams of ground beef, seasoning with salt and black pepper, and cook until no pink remains in the meat.

Stir in 2 tablespoons of tomato sauce and 50 milliliters of red wine, mixing well and cooking for 5 minutes until the sauce thickens.

For the filling, you can either use the reserved eggplant flesh mixed into the meat or keep the filling as is for two eggplant halves.

If using the reserved eggplant flesh, mix it into the meat filling and cook for an additional 2 minutes.

Fill the eggplant halves with the meat mixture, packing it tightly.

Top with cheese of your choice and place the baking dish back in the oven at 200°C (392°F) until the cheese is melted, about 5 minutes, or longer for a more gratinated finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens