Sweet Paprika Spanish-Style Stuffed Eggplants
Sweet paprika Spanish-style stuffed eggplants, known as berenjenas rellenas are not difficult to make but involve three cooking techniques. They are filled with their flesh and a flavorful mixture of natural tomato sauce, onion, garlic, and green pepper, often called sofrito in Spanish.
Equipment
1 Frying Pan
1 Baking Tin
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
Watch me Make it (Video)
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
NUTRITION NOTES
Trans Fat: 0g :
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.
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
Nutrition
Sweet Paprika Spanish-Style Stuffed Eggplants
Serving Size
1 2 Eggplants / 4 halves
Amount per Serving
Calories
280
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1.4
g
9
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Potassium
1200
mg
34
%
Carbohydrates
38
g
13
%
Fiber
12
g
50
%
Sugar
11
g
12
%
Protein
7
g
14
%
Vitamin A
1100
IU
22
%
Vitamin C
40
mg
48
%
Calcium
110
mg
11
%
Iron
208
mg
1156
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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