Berenjenas Rellenas

Stuffed Eggplant

RECETA DE bea grandson @the_healthy__foodie
Raciones 2 pax
Preparación 10 min
Cocción 35 min


  • 2 medium aubergines.
  • 110 grams raw pumpkin cut into pieces.
  • 50 grams tetilla cheese or soft cheese.
  • 15 grams of raw honey.
  • A handful of granulated almonds.
  • Sea salt, pepper and extra virgin olive oil to taste.

Berenjenas Rellenas

A cocinar

  1. Wash the aubergines and cut them in half. Empty and reserve.
  2. Peel the pumpkin and cut it into small pieces.
  3. What we have emptied of the eggplant, mix it with sea salt, pepper and extra virgin olive oil to taste and in a food processor, chop it well. Add the honey and chop again.
  4. Fill the aubergines with the chopped stuffing, add the pieces of pumpkin and the cheese cut into pieces.
  5. Sprinkle the granulated almonds.
  6. Cook in the air fryer for 30-35 min at 180ºC.

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