Spanish Stuffed Eggplant Recipe (Berenjenas Rellenas)

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Spanish Stuffed Eggplant Recipe (Berenjenas Rellenas)

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September 12, 2023

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Published: Sep 12, 2023 by Lauren Aloise · This post may contain affiliate links ·

A simple and forgiving Spanish dinner, this stuffed eggplant recipe (berenjenas rellenas) is easy and delicious. It makes the perfect mid-week meal!

Serve this mouthwatering stuffed eggplant with my mother-in-law Antonia’s other signature recipes, such as salmorejo and arroz con leche.

Berenjenas rellenas or Spanish stuffed eggplant on a white dish. Stuffed eggplant with meat and cheese. — Delicious and easy stuffed eggplant.

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Introduction

Spanish stuffed eggplant (berenjenas rellenas) are a staple in my mother-in-law’s kitchen. If we stay with her for more than a few days, it is almost guaranteed we will have stuffed eggplant at least once!

Antonia could make her signature recipes (including salmorejo, arroz con leche, and ham croquettes) in her sleep, and I’m grateful that she taught me most of her best dishes.

Berenjenas rellenas on a dish and a baking sheet in the background. — A delicious appetizer or main dish.

For some reason, though, I missed learning berenjenas rellenas, so when she visited us recently, I wanted to watch her make it!

Antonia didn’t understand why I had to take so many pictures of the process, but I paid close attention, and hopefully this recipe will impress you as much as it has impressed me over the past few years!

Ingredients

Wondering what ingredients you need to make your own stuffed eggplant? Grab these things, and you’ll be ready to start cooking!

Ground Meat: My mother-in-law uses a combination of minced pork and beef, but you can use either, or substitute ground lamb. You can also use a vegetarian/vegan meat alternative if you’d like.
Bell Pepper: We traditionally use green bell pepper, but try what you have on hand. Sometimes, I add a fresh minced jalapeño pepper also for a kick of heat.
Tomato Sauce: In Spain, we use a good tomate frito, but you can also use cooked tomato sauce or passata.
Cheese: This is optional, as the dish would be delicious without, but it’s a must in our house! I like to use shredded mozzarella.

See recipe card for full information on ingredients and quantities.

Variations

Dairy Free: Omit the cheese or use a dairy-free alternative.
Vegetarian/Vegan: Replace the ground meat with a mixture of finely minced carrots and mushrooms, lentils, and ground walnuts. It’s a really good base for chili recipes too!

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

Steps 1-2 of Spanish stuffed eggplant in a grid.

Wash the eggplants, then split them in half lengthwise.
Make crisscross cuts through the flesh, being careful not to pierce through the skin.

Steps 3-4 of berenjenas rellenas in a grid.

Drizzle generously with extra virgin olive oil.
Sprinkle to taste with sea salt and pepper.

Steps 5-6 of Spanish stuffed eggplants in a grid.

Bake for about an hour, until the flesh is tender and easy to scoop out.
Tent the eggplants with foil and let them rest for 15 minutes before scooping out their flesh.

Steps 7-8 of Spanish eggplant in a grid.

Prep the veggies for the relleno (filling). Finely chop an onion.
Mince the garlic.

Steps 9-10 of Spanish berenjenas in a grid.

Finely dice a bell pepper also, and add other veggies like carrots, zucchini, or mushrooms if desired.
Sauté the veggies in olive oil until they start to brown, about 5-10 minutes.

Steps 11-12 of Spanish berenjenas in a grid.

Add the eggplant flesh.
Dump in the ground meat and sauté until it’s fully cooked.

steps 13-14 Spanish stuffed eggplant in a grid.

Season with salt and pepper and take the pan off of the heat. Let the mixture rest for a few minutes.
In the meantime, spread tomato sauce in the empty eggplant skins.

steps 15-16 Spanish stuffed eggplant in a grid.

Stuff the shells with the filling.
Top with shredded mozzarella.

steps 17-18 Spanish stuffed eggplant in a grid.

Bake under the broiler (top grill) until just browned.
Let the eggplants rest for about 10 minutes before eating. Enjoy!

Recipe FAQs

Are stuffed eggplants healthy?

So many people ask me if this recipe is healthy. It absolutely is! I like to think of it as a much healthier version of pizza. When I don’t want the added saturated fat from the meat, I simply make the vegetarian version.

Do you need to soak eggplant before baking?

No, there’s no need to soak the eggplant here. Using younger, smaller eggplants means that they will be less bitter, and salting them before roasting helps pull out the bitterness. After roasting, the eggplant flesh is cooked with aromatics and meat, and it will absorb the good flavors from the filling.

What is the secret to tender eggplant?

Salting the eggplant before cooking it will help draw out any bitterness, and will also give it a good texture when cooked. For this berenjenas rellenas, sprinkle the halved eggplants liberally with sea salt before roasting for a good flavor and texture.

Serve

I love to enjoy these stuffed eggplants as a healthy main meal, usually with a salad or cold soup on the side. Ensalada mixta, winter salad with orange and pomegranate, authentic gazpacho, or this pea and mint soup would taste delicious with these stuffed eggplants.

A plate with a stuffed eggplant with a bite taken out of it. — I love this recipe!

Store

Leftovers: Store in the fridge for up to 3 days in an airtight container.

Freezing: Freeze in an airtight container or freezer bag for up to 3 months.

Defrosting: It’s best to defrost the eggplant in the fridge before reheating in a 300°F (150°C) oven until hot. You can reheat directly from frozen, but it will take longer.

Expert Tips

Be careful not to cut through the skin when scoring the eggplant. Otherwise, you’ll have a hole where the filling can leak through later.
Let the baked eggplants rest tented with foil for 15 minutes, which will make it easier to scoop out the flesh before stuffing.
Swap the ground meat with a vegetarian/vegan combo of cooked chickpeas, lentils, walnuts, mushrooms, and parsley.

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