Sweet Paprika Spanish-Style Stuffed Eggplants
Have you ever visited Spain and eaten stuffed eggplants? Want a traditional Spanish recipe that will impress your guests? Sweet paprika Spanish-style stuffed eggplants, known as berenjenas rellenas are not difficult to make but involve three cooking techniques. One of my other Spanish favorites that is EASY to make is Poor Man’s Eggplant Recipe (Berenjenas a lo Pobre).
These pretty stuffed boats are filled with their flesh and a flavorful mixture of natural tomato sauce, onion, garlic, and green pepper, often called sofrito in Spanish. By making these stuffed eggplants, you’re not just cooking a meal—you’re creating an experience that’s flavorful, cultural, and memorable.
Living in Menorca for thirty years allowed me to embrace the local cuisine, and one of my favorite dishes to make is the Menorcan-style eggplants or aubergines known as berenjenas a la menorquina. This traditional recipe is trendy in the summer when eggplants are in season and abundant.
It’s a common meal eaten during the island’s lively horse festivals, making it a true taste of Menorcan culture. The dish is hearty, comforting, and bursting with flavor, and the great thing about this recipe is that it can be eaten hot or cold. While the original recipe uses an egg to thicken the filling, I substitute it with chickpea flour which is a natural thickening agent.
In my opinion and experience, the Spanish are excellent cooks, and this recipe comes from my Spanish mother-in-law Maria. Even at ninety-two, she still spends hours in the kitchen and has taught me many vegetable-based recipes, including this wonderful dish. I owe a lot to her for inspiring me to become the cook I am today. If you enjoy eggplants, I recommend trying my Asian Style-Eggplants too, drizzled with soy and teriyaki sauce for a delightful fusion of flavors.
Here’s why you should make these Spanish-stuffed eggplants
Authentic Taste of Spain: This recipe brings rich, authentic flavors of Spain right into your kitchen. It’s a great way to explore Spanish cuisine and share something unique with your family and friends.
Versatile and Nutritious: Stuffed eggplants are packed with vegetables and plant-based protein, especially with the chickpea flour substitution. This makes it a nutritious, balanced meal that’s also satisfying and filling.
Easy and Impressive: Despite requiring three cooking techniques, the recipe is straightforward and accessible even for home cooks. The result is an impressive dish that looks and tastes like it took much more effort than it did.
Hearty and Comforting: This dish is not just tasty; it’s also comforting and perfect for cozy meals at home. The soft eggplant, savory filling, and rich flavors will leave everyone asking for seconds.
Cultural Experience: Making this dish deeper your connection to Menorca and Spanish culture. Cooking traditional recipes is a way to travel without leaving your home, and it’s a fun way to bring new experiences to your kitchen.
Perfect for Entertaining: If you’re hosting guests, these stuffed eggplants will impress. They’re visually appealing and have a unique flavor profile different from typical dinner party dishes.
Vegan Delight: This dish is a perfect example of how delicious vegan cuisine can be. Packed with plant-based ingredients, it offers a wholesome and satisfying meal without the need for animal products.
Gluten-Free Option: Easily adaptable for those with gluten sensitivities, this recipe can be made gluten-free by using gluten-free breadcrumbs.
Enjoy Hot or Cold: Whether served fresh from the oven or chilled as a leftover, this dish maintains its delicious flavor and texture.
Soy-Free: This dish is a safe and flavorful choice for those avoiding soya.
Nut-Free: This recipe is naturally nut-free, making it an excellent option for those with nut allergies.
Key Ingredients
- Eggplants: Choose graffiti eggplants, apart from being pretty they are much sweeter than the regular eggplants with darker skins.
- Spring onions: These tasty onions are still widely available until the autumn and tend to be milder and sweeter than regular yellow or sweet onions.
- Garlic cloves: I can say plenty of garlic, but this depends entirely on each one’s taste. The recipe will still have plenty of flavor if you want to use one or two cloves.
- Tomato puree or naturally crushed tomatoes: This is a must! I use tomato puree in many stuffed vegetable recipes. During the summer months when life gives me tomatoes, I make my own.
- Bread crumbs: Nothing beats grating or blending up homemade bread breadcrumbs. This is great if you have leftover bits of bread, rather than throwing it out to the birds.
- Chickpea flour: One of my favorite flours, always widely available in my pantry! It is an excellent thickener and an egg substitute.
- Sweet Paprika: A key spice in this dish, it gives color and has a bitter-sweet flavor.
Watch Me Cook on YouTube:
Want to watch the video instructions on how to prepare this wonderful recipe? Check out my YouTube video here
Let’s Make these pretty little Boats
For the complete list of ingredients and measurements with a printable recipe, please see the RECIPE CARD at the bottom of this post.
Visual Step-By-Step Instructions
- Cut off the stems and cut each eggplant in half lengthways.
- Boil in salt water for 20 minutes.
- Check after 20 minutes that the flesh is soft and easily removable with a fork.
- Drain the eggplants, preferably upside down.
- Chop up the onions, green pepper, and garlic into small pieces.
- Sauté the vegetables over low heat for approximately six minutes.
- Add the tomato sauce, cover with a lid, and simmer for a further two minutes.
- Now you have your perfectly cooked sofrito.
- Once the eggplants have completely cooled and drained, scoop out the flesh with a spoon, leaving about half a centimeter of thickness so that the skin forms a boat shape.
- Lightly fry the flesh for a couple of minutes until it starts to turn brown.
- Add the toasted flesh to the tomato vegetable sauce and mix well.
- Chickpea flour is added to the eggplant flesh and sofrito that have been combined in the pan. This creates a thick consistency, perfect for stuffing.
- Now the filling mixture is cooked, start filling each skin, they will look like little pretty boats.
- Place each one into an oil-sprayed tin and when completed bake for approximately 20-25 minutes.
- Below are freshly baked eggplants.
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The Three Cooking Techniques
While these stuffed eggplants are relatively simple to make and require only a few ingredients, they require three essential cooking techniques to achieve their delicious flavor and texture. These three techniques—boiling, sautéing, and baking—work together to create a dish that is rich in flavor and satisfying in texture.
Boiling: The first step is to cook the halved eggplants for about 30 minutes. This softens the eggplant flesh, making it easier to scoop out and creating a tender base for the stuffing. This procedure can be done the day before, and the eggplants are kept in the refrigerator.
Sautéing: Next, you’ll prepare a mixture of vegetables—onions, garlic, and green pepper—sautéed in olive oil with tomato sauce. This mixture is known as sofrito, a popular base for many Spanish dishes that require tomatoes. The flesh scooped from the boiled eggplants is lightly sautéed to remove excess moisture and enhance its flavor.
Combining and Baking: Finally, the sautéed eggplant flesh is combined with the sofrito, along with breadcrumbs and flour, to create a thick, flavorful filling. This mixture is used to stuff the eggplant skins and bake until golden and thoroughly cooked.
Make Stuffed Eggplants in advance
Make Sweet Paprika Spanish-style stuffed eggplants in advance for a dish that holds up exceptionally well over time. These eggplants retain their flavor and consistency and may taste better the next day. Perfect for meal prepping or entertaining, they can be enjoyed cold, straight from the refrigerator, making them an ideal option for busy schedules.
Serving Suggestions
I can picture it now—during the local village fiestas, family and friends appear from the streets, often stopping by the houses for a quick snack. This is when these stuffed eggplants are usually served. I’ve only ever seen them accompanied by a piece of thick, crunchy bread, and because they’re so filling, I would probably only serve them with a simple salad alongside the bread. Combining the hearty stuffed eggplants and a light salad makes for a perfectly balanced meal.
FAQ`S
Yes, the stuffing can be used with other vegetables such as bell peppers, zucchini, or even large tomatoes. The filling pairs well with a variety of veggies, allowing you to customize the dish to your preferences or what you have on hand.
Yes, you can include a pinch of cayenne pepper, crushed red pepper flakes, or finely chopped chili peppers in the sofrito. Adjust the amount based on your spice tolerance.
To make this dish gluten-free, simply use gluten-free breadcrumbs instead of regular ones. Everything else in the recipe is naturally gluten-free, so this substitution will ensure the entire dish is suitable for those with gluten sensitivities.
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Storing and Freezing leftovers
Nothing goes to waste with these stuffed eggplants! Leftovers can be stored in the fridge for up to 3 days and enjoyed in several ways. They’re delicious cold, straight from the refrigerator, or can be warmed up for a more comforting meal.
If you have more than you can eat within a few days, these eggplants also freeze well. Place them in an airtight container before freezing, and they can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight and either reheat them in the oven or microwave or enjoy them cold.
Substitutions and Variations
While this is a traditional recipe, there’s always room for personal touches and adaptations to suit your preferences or dietary needs. Here are some ideas:
Leave Out the Paprika: If you prefer a milder flavor, you can omit the paprika. Due to the sofrito and other seasonings, the dish will still be flavorful.
Add Vegan Cheese: For a richer, creamier texture, try sprinkling vegan cheese on top before baking. This will create a golden, melty layer that complements the savory stuffing perfectly.
Change Up the Vegetables: You can add other vegetables to the stuffing, like mushrooms, zucchini, or spinach, to add more variety and nutrients. This also works well for using up any veggies you have on hand.
Experiment with Herbs: Add fresh or dried herbs like basil, oregano, or thyme to the stuffing for an extra layer of flavor. These herbs pair well with the tomato base and enhance the overall taste.
Add a Protein Boost: If you want to make the dish heartier, you can add cooked lentils, chickpeas, or crumbled tofu to the stuffing mixture. These additions will boost the protein content while keeping the dish vegan.
Replace the chickpea flour: Feel free to use a different flour—corn flour, whole wheat flour, and plain flour will all work well.
Top Tips To Make The Perfect Stuffed Eggplants
- When the cooked eggplants are left to cool completely, they hold their shape much better.
- Grating the garlic instead of chopping helps to evenly distribute the flavor.
- Ensure the stuffing has a hummus-like consistency before filling the skins to help them hold their shape.
Further Notes
While the recipe requires three cooking techniques it isn`t that complicated to make and requires only a few ingredients.
I state the recipe serves 4 people, assuming each person eats 2 whole eggplants (4 halves). However, it can easily serve 8 people.
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Recipe
Sweet Paprika Spanish-Style Stuffed Eggplants
Watch me Make it (Video)
Equipment
Ingredients
- 8 Small eggplants cut in half
- 1 Large spring onion diced
- ½ alf of yellow onion diced
- 4 garlic cloves grated
- 1 small green pepper diced
- 6 tablespoons of tomato puree
- ½ cup of bread crumbs 100 grams
- ¼ cup of chickpea flour 50 grams
- ¼ teaspoon Salt
- 1 teaspoon Sweet Paprika powder
- 3 tablespoons Olive oil For frying
- A bunch of fresh parsley
Instructions
- Wash the eggplants to remove any dirt, cut off the stems, and slice the eggplants in half lengthwise.
- Bring a pot of water to a boil. Once boiling, add the eggplants and a pinch of salt. Boil for 20 minutes, occasionally checking with a fork. The eggplants are ready when the flesh becomes soft.
- Drain the eggplants, preferably upside down, to remove excess water. Wait until they have completely cooled down before removing the flesh from the skins.
- Meanwhile, chop the onions, green pepper, and garlic into small pieces. Grating the garlic helps to even out its flavor.
- Sauté the vegetables over low heat for approximately six minutes.
- Add the tomato sauce, cover with a lid, and simmer for another two minutes.
- Now, your sofrito is perfectly cooked.
- Once the eggplants have completely cooled and drained, scoop out the flesh with a spoon, leaving about half a centimeter of thickness so that the skin forms a boat shape.
- Add the eggplant flesh to a pan for a couple of minutes to drain any excess liquid and sauté until it starts to brown, breaking up larger pieces with the end of a wooden spoon.
- Once browned, add the eggplant flesh to the vegetable and tomato mixture, and stir well. Season with a little more salt.
- Fold in the chickpea flour and stir well until you achieve a thick, hummus-like consistency.
- Spray a baking tin with oil to prevent the eggplants from sticking.
- Once the filling mixture is cooked, start filling each eggplant skin, making them look like little boats. Place the eggplant "boats" side by side on a baking tray and fill them with the sofrito mixture.
- Sprinkle with breadcrumbs, cover them well, and add sweet paprika powder and a squirt of olive oil covering every eggplant.
- When all the skins have been filled with the stuffing, bake for approximately 20-25 minutes at 180°C. If your oven has a double cooking technique (oven and grill), use that setting.
- Remove them from the oven, let them rest for 10 minutes.
- Optional, sprinkle frsh parsley on top and serve hot or cold.
Notes & Suggestions
Olive oil and plant-based ingredients do not contain trans fats, as they are typically found in processed and hydrogenated oils. Additional Information:
Vitamin D: Minimal
Sodium: Depending on the amount of salt used OTHER NOTES While the recipe requires three cooking techniques it isn`t that complicated to make and requires only a few ingredients. I state the recipe serves 4 people, assuming each person eats 2 whole eggplants (4 halves). However, it can easily serve 8 people. Additionally, when the cooked eggplants are left to cool completely, they hold their shape much better. Grating the garlic instead of chopping it helps to evenly distribute the flavor throughout the dish.
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
Share on Facebook Pin RecipeIf you enjoy this recipe, I’d be thrilled if you could leave a Star Rating ⭐️ and share your thoughts in the comments below. Your feedback helps guide others to discover these delicious creations. Thank you so much for your support!
Wow, what a wholesome recipe! I are these when I visited Spain, can’t wait to make them.
Looking forward to seeing your recipe Jackie.
The eggplant was perfectly cooked, and the flavorful filling was a fantastic combination of sweet and savory. This hearty dish is a must-try for eggplant lovers and anyone looking for a delicious vegetarian meal.
Gianne, good to know youmade this recipe and it turned out well.
I’m always looking for new ways to cook eggplants, and this is my new favorite! It’s so delicious served as part of a tapas spread for lunch!
Thats excellent news Adri, pleased you like the recipe.
These stuffed eggplants look so delicious. Thanks for sharing.
You are welcome Kushi, glad you enjoyed the recipe
These sweet paprika Spanish-style stuffed eggplants were full of flavor and turned out beautifully. The paprika added a nice smoky touch. Thanks for sharing this delicious recipe!
So glad you enjoyed the recipe Heather!