Stuffed eggplant (Berenjenas Rellenas)
Many countries have their own recipe to make stuffed eggplant; this is a recipe from Argentina... healthy, delicious, and easy to make!
Ingredients
* 4 medium eggplants
* 2 lb. ground beef
* 1 medium onion
* 1/2 red pepper, finely chopped
* 1 small bunch green onions (shallots) chopped finely
* Salt and pepper to taste
* paprika, to taste
* 2 cups bechamel sauce (white sauce)
* Grated cheese gratin
* Italian spices flavored breadcrumbs
1) Cut the eggplants in 8 halves, generously sprinkle salt over them and leave for half an hour, facing down over kitchen paper towels. After the half hour, boil a bit (which are armed), drain and scoop out the insides, leaving a half inch of flesh around. Reserve the eggplant pulp you have spooned out.
2) Now we prepare the stuffing: Saute the chopped onion, green onions and the half red pepper. Then add the ground beef and eggplant flesh. Season with salt, pepper and paprika.
3) Fill the empty eggplant shells with the stuffing we just did, leaving some space for the sauce and cheese; then arrange on a baking sheet, pour the bechamel sauce over then sprinkle with grated cheese and the breadcrumbs. Bake in the oven preheated to 300 ˚F for 20 to 25 minutes or until the cheese has melted and the top of the eggplants have a nice golden brown crust.
Serve with chips and a salad.
* 4 medium eggplants
* 2 lb. ground beef
* 1 medium onion
* 1/2 red pepper, finely chopped
* 1 small bunch green onions (shallots) chopped finely
* Salt and pepper to taste
* paprika, to taste
* 2 cups bechamel sauce (white sauce)
* Grated cheese gratin
* Italian spices flavored breadcrumbs
1) Cut the eggplants in 8 halves, generously sprinkle salt over them and leave for half an hour, facing down over kitchen paper towels. After the half hour, boil a bit (which are armed), drain and scoop out the insides, leaving a half inch of flesh around. Reserve the eggplant pulp you have spooned out.
2) Now we prepare the stuffing: Saute the chopped onion, green onions and the half red pepper. Then add the ground beef and eggplant flesh. Season with salt, pepper and paprika.
3) Fill the empty eggplant shells with the stuffing we just did, leaving some space for the sauce and cheese; then arrange on a baking sheet, pour the bechamel sauce over then sprinkle with grated cheese and the breadcrumbs. Bake in the oven preheated to 300 ˚F for 20 to 25 minutes or until the cheese has melted and the top of the eggplants have a nice golden brown crust.
Serve with chips and a salad.