Berenjenas Rellenas de Carne y Queso (Spanish Stuffed Aubergines)
Roasted aubergine halves piled with a smoky beef and sofrito filling, then grilled under melted cheese until bubbling.
Made with Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.14 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine half in a diamond pattern, brush with half the olive oil and season. Roast cut side up for 30 minutes until soft.
30 min - 2
Meanwhile, brown the beef mince in a pan over a high heat for 6 to 8 minutes, breaking it up, until no pink remains.
7 min - 3
Stir in your ready made sofrito (see the base recipe), the cumin and the paprika and cook for 5 minutes until thick. Season well.
- 4
Scoop out most of the flesh from each aubergine, leaving a 1 cm wall. Chop the flesh and stir it into the mince mixture.
- 5
Pile the filling back into the aubergine shells and top with the manchego. Return to the oven for 15 minutes until golden and bubbling.
15 min - 6
Sprinkle with parsley and serve with a green salad.
Tips
- Salt the aubergines after scoring if you have time. It draws out moisture and keeps the flesh silky.
- Leave a firm wall of aubergine so the shell holds the filling.
- For a vegetarian version, swap the mince for cooked lentils and use a vegetarian hard cheese.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freezes for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I make these ahead?
Yes. Fill the shells, cover and chill for up to 24 hours, then bake from cold for an extra 10 minutes until steaming hot all the way through.
What cheese works best?
Manchego gives a nutty, savoury flavour. Mature cheddar or Gouda also melt well. For dairy free, leave off the cheese and top with breadcrumbs mixed with olive oil.
Is it gluten free?
Yes, as written there is no wheat. It is nut free and egg free as well.
More made with spanish sofrito
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.