Berenjenas rellenas

Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a special dish, Berenjenas rellenas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Berenjenas rellenas is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Berenjenas rellenas is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Berenjenas rellenas, 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 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 is 2 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 estimated approx 70 minutos.

To get started with this particular recipe, we have to first prepare a few components. You can cook Berenjenas rellenas using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Berenjenas rellenas:

1. 2 berenjenas firmes y sin manchas
2. 500 gramos carne picada de ternera con un poco de cerdo
3. 1/2 cebolla
4. 1 trozo puerro
5. 1 zanahoria
6. 500 gramos tomate triturado
7. 1 ajo
8. 1 cucharadita azúcar
9. Sal
10. 1 chorrete de vino
11. 2 cucharadas aceite para la bechamel
12. 2 cucharadas harina para la bechamel
13. 2 vasos leche entera para la bechamel
14. 1 pastilla caldo de carne
15. Pimienta
16. Nuez moscada

Instructions to make to make Berenjenas rellenas

1. Comenzamos lavando bien las berenjenas y eliminando la parte de atrás. Las cortamos longitudinalmente por la mitad y hacemos unos cortes en forma de red y en paralelo al borde con el fin de poder eliminar más fácilmente la pulpa con posterioridad. Echamos una pizca de sal y aceite, las tapamos con papel film y cocinamos al microondas durante 4-5 minutos.
2. Esperamos que templen y quitamos el film transparente, extraemos la pulpa y la troceamos finamente. Reservamos los casquetes de berenjena para rellenar con posterioridad.
3. En una sartén amplia sofreímos un ajo picadito, antes de que tome color añadimos cebolla y puerro troceados, que sofría lentamente, añadimos la zanahoria rallada y damos unas vueltas. Subimos el fuego y añadimos la carne picada, salpimentamos. Cuando cambie la carne de color añadimos el vino, que evapore, agregamos la pulpa de berenjena que habíamos reservado y el tomate triturado.
4. A fuego lento dejamos cocinar unos 40-45 minutos, rectificamos de sal y contrarrestamos la acidez del tomate con una cucharadita de azúcar.
5. Rellenamos los cásquetes de berenjena con la preparación y cubrimos de salsa bechamel, espolvoreamos de queso curado rallado y horneamos en horno precalentado a 180 grados hasta que se dore en su superficie, unos 25 minutos.
6. Para hacer la bechamel pondremos las dos cucharadas de aceite en un cazo, echamos las dos cucharadas de harina y cocinamos unos minutos a fuego suave hasta que comience a coger color. Calentamos la leche entera en el microondas y se lo añadimos removiendo continuamente con unas varillas, le añadimos pimienta y nuez moscada y un trozo de pastilla de caldo de carne. Que cueza por un mínimo de diez minutos.

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