Berenjenas rellenas | Stuffed aubergines
Time for some cheesy berenjenas rellenas (stuffed aubergines). This is the meat stuffed version but you can make it only with vegetables if you prefer (the procedure doesn’t change). I would say the most important (and dangerous) thing is the tomato sauce. You can prepare it at home or buy “tomate frito” or Italian passata but always make sure you try it while it is cooking with the meat. Modify its flavour as you like by adding sugar, salt and pepper and the final result will be superb!
Don’t forget to send me a picture of your berenjenas! ❤️
Difficulty: I can light the stove
250 g beef mincemeat
250 g pork mincemeat
500 ml tomato sauce
1 garlic clove
as much cheese as you want
STEP BY STEP
Cut the aubergines in half and make some cuts in each of the halves. Cook in the oven for 20 minutes at 200ºC or until they are golden.
Chop the onion and fry it with some olive oil.
Once the onion is golden add the meat. Mix and let it cook together for 5 minutes. Add the minced garlic and cook for 5 minutes more.
Add the tomato sauce, mix and cook all together. Tip: at this point, I love adding some thyme and oregano.
Mix all the aubergine meat with the meat and tomato sauce (but don’t through away the aubergine peel).
Fill the aubergine peel with the filling you just prepared.
Grate some cheese and grill it until it is golden.
And your delicious stuffed aubergines are ready! Enjoy cocinero!