Stuffed aubergines with minced meat

“Stuffed aubergines with minced meat” is a classic Spanish dish that combines tender roasted aubergines with a savory minced meat filling. This easy and flavorful recipe is perfect for a hearty family dinner or a special meal for guests.

Servings

2 people

Ready In

35 min

Calories

318

Good For

Lunch | Diner

An heatlhy and flavorful recipe

ABOUT THIS RECIPE

By: Nicole

Berenjenas rellenas de carne picada is a delicious and hearty dish for two. It features tender eggplant halves stuffed with a savory ground meat mixture, topped with cheese, and baked to perfection. Perfect as a main dish, it’s both flavorful and nutritious, combining protein from the meat and fiber from the eggplant.

TIP

For a vegetarian version, you can easily substitute the ground meat with lentils or a plant-based meat alternative for a delicious and meat-free meal.

Ingredients

1 medium eggplant
4 oz (120 gram) ground meat
2 tbsp grated cheese
1 clove garlic
1/4 red bell pepper
1/2 onion
3 tbsp tomato sauce
2 pinches salt
1 pinch black pepper

Nutritional values

Berenjenas rellenas de carne picada is a hearty and nutritious dish. Eggplant is rich in fiber, low in calories, and packed with antioxidants, while ground meat (or its vegetarian substitute) provides a generous amount of protein. The dish also offers vitamins like B6 and C from the red bell pepper and onion, along with essential minerals like potassium. Topped with a touch of cheese and paired with a flavorful tomato sauce, it delivers a balanced mix of protein, healthy fats, and carbohydrates for a wholesome meal.

Protien 5% 5%
Carbs 4% 4%
Calories 11% 11%

Assuming an average recommended intake of 2200 calories per day

How to Make Stuffed Aubergines with Minced Meat

1 : Prepare the vegetables

Mince the garlic and onion. Dice the red bell pepper into small pieces.

2 : Bake the Eggplant

Slice the eggplant lengthwise into two halves. Score the flesh with diagonal cuts, avoiding the skin. Drizzle a little olive oil over the flesh and sprinkle with a pinch of salt. Place the eggplant halves, skin-side down, on a baking sheet. Bake at 350°F (175°C) for 15 minutes. Remove from the oven and carefully scoop out the flesh with a spoon, leaving the skins intact. Chop the flesh finely and set aside.

3 : Cook the Filling

Heat olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant. Stir in the onion, bell pepper, and ground meat (or vegetarian substitute). Season with a pinch of salt and black pepper. Cook for a few minutes until the meat (or substitute) is browned and the vegetables are softened. Add the chopped eggplant flesh and reduce the heat to low. Cover the skillet and cook for 5 minutes, stirring occasionally.