Berenjenas Rellenas "Stuffed Eggplant"
Berenjenas Rellenas is another common Spanish recipe. You see stuffed eggplant often, and as with many "stuffed" recipes, the filling can really vary. This stuffed eggplant recipe is often enjoyed as a tapa, but also sometimes as a starter. I would think it could also make a nice main course for a light meal or vegetarian dish. I am showing a basic vegetable filling below, but it is also nice adding some Spanish Serrano ham or even cooked ham. A little grated manchego cheese would also go well here. Give this one a try, I think you will like it! 
Serves: 4 small tapas portions Preparation time: about 30 minutes INGREDIENTS 1 large eggplant (about 8-10 inches long) 4 tomatoes finely chopped 1 onion finely chopped 2 cloves garlic finely chopped 1/8 cup ground almond 1 bay leaf 1 TB flat-leaf parsley finely chopped 2 TB olive oil 2 ts lemon juice salt and pepper to taste Optional: 1/3 cup grated Manchego cheese, 1/8 cup finely chopped Serrano or cooked ham DIRECTIONS Preheat the oven to 375°F. Clean and remove the stem from the eggplant. Put the eggplant in a baking dish and bake for about 8 minutes on each side. Remove from the oven and slice in half lengthwise. Remove the pulp from both halves leaving about 1/2 inch on the skin. Reserve the "shells" and the pulp. While the eggplant is baking, heat the oil over medium heat. Add the onion and garlic and cook for about 10-12 minutes. Add the finely chopped tomatoes, the lemon juice, eggplant pulp and optional ham. Stir and cook over medium-low heat for 5 minutes. Now add the almond and optional Manchego cheese. Check the filling for salt and pepper and season to your taste. Fill the shells with the mixture and place in the oven to bake for about 12 minutes. Remove, cut in half and enjoy!   Return from Berenjenas Rellenas to Home Page
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