Berenjenas al Horno

Berenjenas al Horno is a delightful Spanish dish featuring roasted eggplant topped with a savory tomato and cheese mixture. This hearty vegetarian meal is perfect for a light lunch, bursting with flavor and nutrients.

Ingredients

• Eggplant - 1 medium
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Red onion - 1/2, finely chopped
• Bell pepper - 1/2, diced
• Paprika - 1/2 teaspoon
• Oregano - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and scoop out some of the flesh to create a small cavity. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper.
3. Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 20 minutes until slightly tender.
4. In a pan over medium heat, add the remaining tablespoon of olive oil. Sauté the minced garlic, red onion, and bell pepper until softened, about 5 minutes.
5. Stir in the diced tomato, paprika, oregano, and cook for another 5 minutes until the mixture thickens. Add salt and pepper to taste.
6. Remove the roasted eggplant from the oven and fill each half with the tomato mixture. Top with shredded mozzarella and grated Parmesan cheese.
7. Return the stuffed eggplants to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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