Berenjena Rellena Spanish Stuffed Eggplant Recipes

Steps:

• 1. Heat oven to 360 degrees F. Cut aubergines in half lengthwise and slash flesh a few times but not through the skin. Cut curves on the outside to make scooping out easier.
• 2. Place cut side up on baking dish and coat with 2 tbsp olive oil. Bake 30 minutes or till soft. Remove to cool, then scoop out flesh but leave enough to keep form and doesn't collapse.
• 3. Rough chop flesh. Heat 3 tbsp oil and saute onion and garlic till soft for about 5 minutes, add spices and/or herbs and pinenuts if used.
• 4. Increase heat and add ground meat to brown. Drain off excess fat and add tomatoes, zest, bayleaf, aubergines pulp and wine. Bring to a boil and simmer 15 minutes or till done and reasonable dry.
• 5. Stuff each aubergine half and top with grated cheese. Bake 10 minutes or till brown and melted.
• 6. Skin of aubergines can be eaten.

Steps:

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