Spanish Stuffed Eggplant (Berenjenas Rellenas)

Spanish Stuffed Eggplant, or Berenjenas Rellenas, is a hearty and flavorful dish where tender roasted eggplants are filled with a rich, savory mixture of ground meat, tomatoes, onions, and aromatic spices. Topped with cheese and baked until golden and bubbly, this dish is a comforting yet elegant meal inspired by traditional Spanish flavors.

I first made this when I was looking for a delicious way to enjoy eggplant, and it instantly became a favorite. The combination of soft, roasted eggplant with the deeply seasoned filling creates a perfect balance of textures and flavors. What I love most about this recipe is its versatility—you can use beef, turkey, or even a vegetarian filling with lentils or mushrooms, making it adaptable to different diets.

What’s great about Berenjenas Rellenas is that it’s both nutritious and satisfying. Whether served as a main dish with a fresh salad or as part of a larger tapas spread, these stuffed eggplants bring a taste of Spain to your table with every bite!

Perfect for:

Family dinners
Mediterranean-themed meals
Cozy comfort food nights
Low-carb meal options
Eggplant lovers

Why You’ll Love This Recipe

Here are 10 reasons why Spanish Stuffed Eggplant will become a favorite in your kitchen:

Authentic Spanish Flavors: A delicious mix of tomatoes, garlic, and spices that captures the essence of Spanish cuisine.
Hearty and Satisfying: The filling is rich and flavorful, making it a complete meal.
Nutritious and Wholesome: Packed with fiber, protein, and essential vitamins from fresh ingredients.
Low-Carb and Gluten-Free: A great option for those looking for a healthier alternative to pasta or rice dishes.
Cheesy and Comforting: Melted cheese on top creates a gooey, golden crust that enhances every bite.
Customizable Fillings: Easily swap the ground meat for chicken, turkey, or plant-based alternatives.
Meal Prep Friendly: Make ahead and reheat for a quick, delicious meal during the week.
Great for Sharing: Serve as an appetizer or main dish at family gatherings and dinner parties.
Perfectly Balanced: The natural sweetness of eggplant pairs beautifully with the savory filling.
Easy to Make: A straightforward recipe that delivers impressive flavors with minimal effort.

Preparation and Cooking Time

Total Time: 1 hour
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4 servings
Calories per serving: Approximately 300-350 calories
Key Nutrients: Protein: 18g, Carbs: 20g, Fat: 18g

Ingredients

For the Stuffed Eggplant:

2 large eggplants
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ pound ground beef or turkey (or a mix)
1 cup diced tomatoes (fresh or canned)
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional, for heat)
¼ cup tomato sauce
½ cup shredded Manchego or mozzarella cheese
2 tablespoons fresh parsley, chopped

Ingredient Highlights

Eggplant: Acts as a natural, edible bowl that absorbs all the delicious flavors.
Smoked Paprika: Adds a deep, smoky flavor characteristic of Spanish cuisine.
Manchego Cheese: A traditional Spanish cheese that melts beautifully for a rich topping.
Olive Oil: Enhances the dish with a smooth, Mediterranean flavor.

Step-by-Step Instructions

Prepare the Eggplants:

Preheat Oven: Preheat your oven to 375°F (190°C).
Halve the Eggplants: Slice the eggplants lengthwise and scoop out the flesh, leaving about a ¼-inch border. Chop the flesh and set aside.
Roast the Eggplant Shells: Brush the hollowed-out eggplant halves with olive oil, place them on a baking sheet, and bake for 15 minutes until slightly tender.

Make the Filling:

Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
Cook the Meat: Add the ground beef or turkey, breaking it up as it browns. Season with smoked paprika, cumin, oregano, salt, and pepper.
Incorporate Eggplant and Tomatoes: Stir in the reserved eggplant flesh, diced tomatoes, red pepper flakes (if using), and tomato sauce. Simmer for 10 minutes.

Stuff and Bake:

Fill the Eggplants: Spoon the filling evenly into the roasted eggplant halves.
Add Cheese: Sprinkle shredded Manchego or mozzarella cheese on top.
Bake: Return to the oven and bake for another 20-25 minutes, until the cheese is melted and bubbly.

Serve:

Garnish and Enjoy: Sprinkle with fresh parsley before serving.

How to Serve

Here are 9 serving suggestions for Spanish Stuffed Eggplant:

As a Main Dish: Serve with a side salad for a balanced meal.
With Spanish Rice: Pair with saffron-infused rice for a complete Spanish experience.
With Crusty Bread: Perfect for soaking up the flavorful juices.
As a Tapas Dish: Cut into smaller portions and serve as part of a tapas spread.
With Garlic Aioli: A drizzle of aioli adds an extra layer of richness.
With Roasted Vegetables: Serve alongside roasted peppers and zucchini.
For a Low-Carb Meal: Enjoy with a fresh cucumber and tomato salad.
With Lentils: A hearty lentil soup makes a great companion to this dish.
With a Fried Egg on Top: A fried egg adds extra protein and a creamy texture.

Additional Tips

Choose the Right Eggplant – Opt for firm, glossy eggplants with smooth skin. Smaller eggplants tend to have fewer seeds and a less bitter taste.
Pre-Salt for Less Bitterness – Sprinkle the hollowed-out eggplant halves with salt and let them sit for 20–30 minutes to draw out any bitterness. Rinse and pat dry before cooking.
Roast for Extra Flavor – Instead of boiling, roast the eggplant shells at 375°F (190°C) for 15–20 minutes. This enhances their flavor and keeps them from becoming too watery.
Enhance the Filling – Traditional fillings include ground meat, tomatoes, and onions, but try adding chorizo, Serrano ham, or smoked paprika for a deeper Spanish touch.
Use the Eggplant Flesh – Sauté the scooped-out eggplant with onions and garlic before mixing it into the filling to add texture and prevent waste.
Cheese Matters – Manchego cheese adds an authentic Spanish flavor, but you can also use grated Parmesan or a smoky cheese like Idiazábal.
Add a Crunchy Topping – Sprinkle breadcrumbs mixed with olive oil and herbs over the stuffed eggplants before baking for a crispy, golden finish.
Let Them Rest – Allow the stuffed eggplants to sit for a few minutes after baking. This helps the flavors meld and makes them easier to serve.
Make It Ahead – Prepare the filling in advance and store it in the fridge for up to two days. Stuff and bake the eggplants when ready for a quick and flavorful meal.

Recipe Variations

Seafood-Stuffed Eggplant: Replace the meat with shrimp and crab for a coastal Spanish twist.
Spicy Chorizo Version: Use Spanish chorizo instead of ground meat for added heat and smokiness.
Cheesy Spinach and Ricotta: Skip the meat and fill with ricotta cheese and spinach.
Eggplant Parmesan Style: Add marinara sauce and extra cheese for an Italian-inspired variation.
Stuffed Zucchini: Swap eggplant for zucchini boats using the same filling.
Mushroom and Walnut Filling: A great vegan alternative with deep umami flavors.
Mediterranean Style: Add olives and sun-dried tomatoes for an extra punch.
Tex-Mex Twist: Use taco seasoning and top with cheddar cheese and jalapeños.
Herbed Breadcrumb Topping: Sprinkle with breadcrumbs mixed with parsley and garlic for a crunchy finish.
Beef Bacon-Wrapped Eggplant Boats: Wrap each stuffed eggplant half with beef bacon before baking for extra richness.

Special Equipment

Sharp Knife: For cutting and hollowing the eggplants.
Baking Sheet: To roast the eggplant shells.
Skillet: For preparing the filling.
Cheese Grater: To shred fresh cheese.
Serving Platter: For an elegant presentation.

FAQ Section

What is Spanish Stuffed Eggplant (Berenjenas Rellenas)?
Spanish Stuffed Eggplant, or Berenjenas Rellenas, is a traditional dish made by hollowing out eggplants, mixing the flesh with ingredients like ground meat, tomatoes, onions, and spices, then stuffing the mixture back into the shells and baking until tender.
What type of eggplant is best for this recipe?
Medium to large-sized eggplants with smooth, firm skin work best. Avoid eggplants that feel too soft or have blemishes, as they may be overly ripe or bitter.
Can I make this dish vegetarian?
Yes! You can replace the meat with lentils, mushrooms, or chickpeas for a flavorful vegetarian version.
What kind of meat is traditionally used?
Ground beef or turkey is most commonly used, but some variations include chorizo for extra spice or ground chicken/turkey for a lighter option.
Do I need to peel the eggplant?
No, the eggplant skin acts as a natural container for the stuffing. However, if you find the skin too tough, you can partially peel it in stripes before cooking.
How do I prevent the eggplant from being bitter?
Sprinkle salt over the cut eggplant flesh and let it sit for 20–30 minutes.
Can I make this dish ahead of time?
Yes! You can prepare the stuffed eggplants up to a day in advance and refrigerate them. When ready to serve, bake them until heated through.
What side dishes pair well with Berenjenas Rellenas?
This dish goes well with a fresh green salad, Spanish rice, crusty bread, or roasted vegetables.
Can I freeze leftover stuffed eggplant?
Yes, once cooled, wrap the stuffed eggplants tightly in plastic wrap and aluminum foil before freezing.
How do I make the dish spicier?
For extra heat, add paprika, red pepper flakes, or diced chorizo to the filling.

Conclusion

Spanish Stuffed Eggplant, or Berenjenas Rellenas, is a flavorful and comforting dish that highlights the rich, smoky taste of roasted eggplant filled with a savory mixture of ground meat, tomatoes, onions, and warm Spanish spices. Topped with a layer of gooey melted cheese or a crispy breadcrumb crust, this dish is both hearty and satisfying.

Customize it by using chorizo for a bold, smoky flavor, adding lentils for a vegetarian twist, or mixing in manchego cheese for an extra Spanish touch. Serve it with a fresh salad or crusty bread to soak up all the delicious flavors!

I can’t wait to see how your Berenjenas Rellenas turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations! And don’t forget to leave a comment letting me know how you made this recipe your own!