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Ground beef stuffed eggplant

Ground beef stuffed eggplant, Berenjenas rellenas de carneINGREDIENTS

  • 2 Eggplants.   
  • 3/4 lb Minced beef.   
  • 1 Medium onion.  
  • 1 Small green pepper.   
  • 7 oz Mushrooms.   
  • 2 Garlic cloves.   
  • Tomato sauce.   
  • Bechamel sauce.  
  • 0.4° Mild olive oil.   
  • Cream cheese.   
  • Grated Parmesan cheese.


Cut the eggplant lengthwise. Make a few superficial cuts on the pulp. Season with salt and drizzle with a little olive oil. Place the eggplant  halves with the pulp side up on a baking sheet. Cook in the oven at 375ºF for about 10 minutes. Chop the onion, garlic and peppers in fine brunoise and the mushrooms into julienne strips.    
In a Non-stick aluminium Magefesa frypan, cook onion, peppers and garlic until soft. Add minced meat and sauté for a few minutes.  Incorporate mushrooms and eggplant pulp. Cook until meat is ready. Season with salt and pepper. Add a few spoonfuls of tomato sauce to make the filling juicier.
Add a few pieces of cheese and wait until it melts. Fill the eggplants with the mixture and place them in an oven- resistant dish. Cover with the bechamel sauce and sprinkle with grated parmesan cheese. Bake in the oven at 355 °F.

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