This Spanish Stuffed Eggplant, or Berenjenas Rellenas, is a hearty, flavorful dish packed with lean ground beef, fresh vegetables, and melted cheese. Low in carbs and gluten-free, this recipe is both nutritious and satisfying. Whether served as a main course or a side, it’s a delicious way to enjoy Mediterranean flavors.
Why You’ll Love This Recipe
- Healthy & Low-Carb – A great alternative to traditional stuffed dishes.
- Zero-Waste Cooking – Uses the eggplant flesh as part of the filling.
- Rich Spanish Flavors – Packed with oregano, garlic, fresh tomatoes, and melted cheese.
- Make-Ahead Friendly – Prep the filling in advance for easy meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Meat
- 1 lb lean ground beef
Produce
- 2 large eggplants (about 2½ lbs)
- 1 tablespoon garlic, minced
- 1¼ cups green pepper, diced
- 1½ cups fresh tomato, chopped
- 2 cups yellow onion, chopped
- ¼ cup fresh parsley, chopped
Baking & Spices
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons fine sea salt
- Salt, to taste
Oils & Vinegars
- 2 tablespoons good quality olive oil
Dairy
- 6 oz mozzarella cheese, shredded
Directions
- Prepare the Eggplant – Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a ¼-inch border. Chop the flesh and set it aside. Place the eggplant shells on a baking sheet, drizzle with olive oil, and bake for 20 minutes until tender.
- Cook the Filling – In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until soft. Stir in the garlic, green peppers, and chopped eggplant flesh, cooking for about 5 minutes.
- Add the Meat & Seasonings – Add the ground beef to the skillet and cook until browned. Stir in the fresh tomatoes, oregano, black pepper, and sea salt. Simmer for 10-15 minutes until the mixture thickens.
- Stuff the Eggplant – Remove the eggplant shells from the oven and fill them evenly with the beef mixture.
- Top with Cheese & Bake – Sprinkle shredded mozzarella over the stuffed eggplants. Bake for another 15-20 minutes, or until the cheese is melted and golden brown.
- Garnish & Serve – Remove from the oven, sprinkle with fresh parsley, and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
Variations
- Vegetarian Version – Replace ground beef with lentils or mushrooms.
- Spicy Kick – Add red pepper flakes or smoked paprika for extra heat.
- Cheese Swap – Try manchego or Parmesan for a unique twist.
- Extra Mediterranean Flavors – Add chopped olives or capers for a briny depth.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container for up to 3 days.
- Freezing – Freeze unbaked stuffed eggplants in a sealed container for up to 2 months.
- Reheating – Warm in the oven at 350°F (175°C) for 15 minutes or microwave in short intervals.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the filling in advance and store it in the fridge for up to 2 days before assembling and baking.
Do I need to salt the eggplant before cooking?
Salting is optional, but it helps remove bitterness. If desired, sprinkle salt on the scooped eggplant and let it sit for 10 minutes before rinsing and patting dry.
What can I serve with stuffed eggplant?
Serve with a side salad, roasted vegetables, or rice for a complete meal.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works as a leaner alternative.
How do I prevent my eggplant from becoming too soft?
Bake the shells just until tender before stuffing to prevent overcooking.
Can I use canned tomatoes instead of fresh?
Yes! Substitute with 1 cup of canned diced tomatoes if fresh tomatoes aren’t available.
How do I make the filling more flavorful?
Add a splash of red wine while cooking the meat for extra depth.
Can I use another type of cheese?
Yes, feta, gouda, or cheddar can be used instead of mozzarella.
What’s the best way to scoop out the eggplant?
Use a spoon or melon baller, being careful not to pierce the skin.
Can I grill the eggplant instead of baking?
Yes! Grill the eggplant shells for about 5 minutes before stuffing and baking.
Conclusion
This Spanish Stuffed Eggplant (Berenjenas Rellenas) is a rich, flavorful dish that’s perfect for a hearty, healthy meal. With a delicious blend of ground beef, vegetables, and melted cheese, it’s a satisfying dish that brings the flavors of Spain to your table. Try it today and enjoy a comforting, low-carb meal!
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Stuffed Eggplant Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spanish Stuffed Eggplant (Berenjenas Rellenas) is a flavorful, healthy, and hearty dish that’s gluten-free and low-carb! Stuffed with ground beef, fresh tomatoes, green peppers, and topped with melty mozzarella, this Mediterranean classic is a perfect comfort meal that’s both nutritious and satisfying.
Ingredients
Meat:
- 1 lb lean ground beef
Produce:
- 2 large eggplants (about 2 1/2 lbs)
- 1 tbsp garlic, minced
- 1 1/4 cups green pepper, finely chopped
- 1 1/2 cups fresh tomatoes, diced
- 2 cups yellow onion, finely chopped
- 1/4 cup fresh parsley, chopped
Baking & Spices:
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 1 1/2 tsp fine sea salt
- Salt, to taste
Oils & Vinegars:
- 2 tbsp good quality olive oil
Dairy:
- 6 oz mozzarella cheese, shredded
Instructions
1. Prepare the Eggplants:
- Preheat oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving about ½-inch border.
- Chop the scooped-out eggplant flesh and set aside.
- Brush the inside of the eggplant shells with olive oil and sprinkle with a pinch of salt.
- Place on a baking sheet and bake for 20 minutes, until softened.
2. Cook the Filling:
- In a large skillet, heat 2 tbsp olive oil over medium heat.
- Add onion, garlic, and green pepper, sauté for 5 minutes until softened.
- Stir in the ground beef and cook until browned, breaking it apart as it cooks.
- Add the chopped eggplant flesh, fresh tomatoes, oregano, black pepper, and sea salt.
- Simmer for 10 minutes, stirring occasionally.
3. Stuff the Eggplants & Bake:
- Fill the eggplant shells with the beef mixture.
- Top with shredded mozzarella cheese.
- Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbly.
4. Garnish & Serve:
- Remove from the oven and sprinkle with fresh parsley.
- Serve hot with a side of rice, salad, or crusty bread.
Notes
- Make it vegetarian: Substitute lentils or mushrooms for the ground beef.
- Use different cheeses: Swap mozzarella for cheddar, manchego, or feta for a different flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave until heated through.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Spanish, Mediterranean
