Stuffed Eggplants - Berenjenas Rellenas
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Makes 4 servings.
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4 medium-sized eggplants, about 28 oz
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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