Stuffed Eggplants

Berenjenas Rellenas

Servings: 4

Cook Time: 1 hour [PT1H]


4 medium-sized eggplants, about 28 oz

2 ripe tomatoes (1 peeled and chopped, 1 sliced)

1 onion, peeled and chopped

1/3 lb lentils, cooked and drained

1/3 lb long-grain rice, cooked

1/3 lb minced meat

4 tbsp tomato sauce

1 tsp oregano

2 tbsp lemon juice

4 tbsp olive oil

1/2 liter water



Wash the eggplants, dry them, cut off the top and scoop out the flesh. Cut a slice off the bottom to make a flat base.

Heat the oil in a frying pan and gently fry the onion for 5 minutes.

Add the chopped tomato, fry for a further 5 minutes then add the minced meat. Stir over a medium heat for a few minutes, then add the lentils, rice, tomato sauce, oregano and a little salt.

Fill the eggplants with this mixture, top with a slice of tomato and stand upright in a deep pan. Add half a liter of water and a little salt, cover and cook slowly for 30 minutes. Sprinkle with the lemon juice, cook for a further 15 minutes and serve.

Recipe courtesy of Spain GourmeTour magazine

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