Berenjenas De Almagro Aubergines From Almagro Recipes

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• Preheat the oven to 300°F (150°C)
• Wash the eggplants well and cut them in half lengthwise
• Put them on a baking sheet, skin side down and make crisscross cuts through the flesh
• Drizzle with lots of olive oil and sprinkle with sea salt and freshly ground pepper
• Bake for 45 minutes to 1 hour, until flesh is completely tender and easy to scoop out
• Take the eggplants out of the oven and let them rest for 15 minutes covered in aluminum foil while you prepare the filling (this ensures they're easy to scoop)
• Mince the garlic and dice the onion and pepper very small
• Saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan
• When the vegetables are starting to brown, add the ground meat (or the vegetarian mixture) and saute until cooked through
• Season with salt and pepper and remove from the heat
• Let the mixture rest for a few minutes before filling the empty eggplant skins
• To fill the skins, first add a layer of tomato sauce to the empty skins before filling
• Fill each skin to the top, and cover in mozzarella cheese
• Put under the broiler until just browned on the top
• Enjoy your Spanish stuffed eggplants!

BERENJENAS DE ALMAGRO [AUBERGINES FROM ALMAGRO]

Steps:

• Slightly fry the whole garlic cloves in a pan with the olive oil until brown. Add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil.
• Then, cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tablespoons of vinegar and a little wild marjoram. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely. Serve cold.