Eggplants
Bring the authentic flavors of Spain to your kitchen with this delicious stuffed eggplant recipe! Start by cutting medium-sized eggplants in half lengthwise and scoop out the flesh, leaving a thin shell. Dice the flesh and sauté it in olive oil with onions, garlic, bell peppers, and tomatoes until soft and fragrant.
Add ground beef or lamb, paprika, cumin, and salt for that bold Spanish flavor. Stir in a handful of cooked rice or breadcrumbs for texture, then fill the eggplant shells with the savory mixture.
Sprinkle generously with shredded cheese or manchego for a true Spanish touch. Arrange the stuffed eggplants in a baking dish, drizzle with olive oil, and bake at 180°C (350°F) for 25–30 minutes until golden and bubbling. Serve warm, garnished with fresh parsley, for a rustic, crowd-pleasing dish!
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