Berenjenas rellenas de aprovechamiento 🍆🦪🍗

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Berenjenas rellenas de aprovechamiento 🍆🦪🍗. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Berenjenas rellenas de aprovechamiento 🍆🦪🍗, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas rellenas de aprovechamiento 🍆🦪🍗 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Berenjenas rellenas de aprovechamiento 🍆🦪🍗 is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Berenjenas rellenas de aprovechamiento 🍆🦪🍗 estimated approx 60 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Berenjenas rellenas de aprovechamiento 🍆🦪🍗 using 5 ingredients and 10 steps. Here is how you cook it.

De mejillones y pollo que teníamos por casa.
Se va acabando la temporada de las verduras de verano (pimiento, berenjena, tomate, judías verdes,...) Y hay que aprovechar!

Ingredients and spices that need to be Make ready to make Berenjenas rellenas de aprovechamiento 🍆🦪🍗:

1. 8 berenjenas (son pequeñas)
2. Sobras:
3. 1/2 kilo mejillones
4. 1/2 pechuga asada
5. Tomate frito casero

Instructions to make to make Berenjenas rellenas de aprovechamiento 🍆🦪🍗

1. Cortar longitudinalmente las berenjenas por la mitad, hacer cortes sin llegar a la piel con un cuchillo por toda la carne, salpimentamos y echamos un chorrito de aceite intentando que entre entre los cortes
2. Meter al horno a 180 grados durante 30 minutos. Las hemos acompañado con unas patatas envueltas en papel de aluminio
3. Mientras cocemos a la sartén los mejillones. Limpiamos las algas que puedan tener pegadas y metemos directamente a la sartén a fuego medio fuerte. Se abrirán y cocerán en su propio jugo después de unos 5 minutos
4. Desechamos los que estén rotos o ya abiertos antes de meterlos en la sartén porque están muertos y pueden estar en malas condiciones
5. Pasada la media hora dejamos enfriar y, con una cuchara, sacamos la carne de la berenjena tratando de no dañar la piel
6. La mitad de la carne la mezclaremos con dos cucharadas de salsa de tomate, lo batiremos bien y mezclamos con los mejillones picados
7. La salsa de tomate frito es sobrante de la anterior receta. Se puede hacer sofriendo cebolla, pimiento rojo, ajos y muchos tomates
8. Mezclamos la pasta de carne de berenjena y tomate con los mejillones picados. Guardamos los más bonitos para decorar
9. La otra mitad de la carne la juntamos con la pechuga de pollo a la plancha, salsa de tomate y lo batimos bien
10. Rellenar las pieles y rallar por encima queso si queréis. Hornear otros 10 minutos a 180 grados

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