Berenjena Rellena Spanish Stuffed Eggplant

Berenjena Rellena (Spanish Stuffed Eggplant)

Berenjena Rellena (Spanish Stuffed Eggplant)


1 hour 40 minutes

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • 3 aubergines (eggplants)
  • 400 g (about 14 oz.) ground pork or lamb
  • 5 Tbsp olive oil
  • 1 onion, finely chopped
  • 3 clove garlic, finely chopped
  • 1/2 tsp cinnamon (if lamb)
  • 1/2 tsp rosemary (if pork)
  • 1/2 tsp cayenne pepper
  • 4 Tbsp pine nuts (if lamb)
  • 200 g chopped tomato (7 ounces)
  • 2 tsp salt to taste
  • · lemon zest, grated
  • 1 bayleaf
  • 200 ml white wine (6 ounces)
  • 100 g manchego cheese, grated (3 1/2 ounces)
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