Berenjenas Rellenas de Verduras al Horno
Roasted aubergine halves hollowed out and filled with a savory sauté of aubergine pulp, sweet peppers, onions, and tomatoes, gratinated under a blanket of Spanish Manchego cheese.
Ingredients
- • 2 large firm aubergines, halved lengthwise
- • 1 onion diced, 1 red bell pepper diced, 1 courgette diced, 2 cloves garlic minced
- • 200g tomato passata, 1 tsp dried oregano, 1/2 tsp pimentón
- • 4 tbsp extra virgin olive oil, salt and pepper
- • 80g grated Queso Manchego or mild melting cheese
Preparation Steps
Score aubergine flesh in a diamond pattern, drizzle with olive oil and salt. Roast at 200°C for 25 minutes until tender. Scoop out pulp with a spoon, leaving a 1cm border in skins.
Chop the scooped aubergine pulp. In a skillet, sauté onion, pepper, garlic, and courgette in olive oil for 8 minutes. Add chopped aubergine pulp, tomato passata, oregano, pimentón, salt, and pepper. Simmer for 10 minutes until thick.
Spoon the savory vegetable filling generously into the roasted aubergine shells.
Top with grated Manchego cheese. Bake at 200°C for 12-15 minutes until cheese is melted, bubbling, and golden brown. Serve hot.