Sugar-Free Berenjenas Rellenas

Discover the wholesome goodness of Sugar-Free Berenjenas Rellenas, a healthy twist on a classic Spanish-inspired dish that's perfect for those seeking a low-sugar, nutrient-packed meal. This recipe features tender roasted eggplant shells stuffed with a vibrant medley of sautéed vegetables, including zucchini, red bell pepper, and onion, all simmered with aromatic spices like cumin, paprika, and oregano. Topped with melty mozzarella cheese and baked to golden perfection, these stuffed eggplants are both satisfying and visually stunning. With no added sugars, this dish is an excellent option for those following a balanced diet. Perfect for family dinners or meal prep, Sugar-Free Berenjenas Rellenas offers a delicious way to savor the rich flavors of Mediterranean cuisine while staying healthy.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 3 tablespoons olive oil
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 14 oz can canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh parsley
• 1 cup grated mozzarella cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4 inch thick shell. Chop the flesh and set aside.

Step 3

Place the eggplant shells cut side up on a baking sheet, brush with 1 tablespoon of olive oil, and bake for 20 minutes until slightly softened.

Step 4

While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and cook for 5 minutes until soft and translucent.

Step 6

Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes.

Step 7

Add the chopped eggplant flesh, canned diced tomatoes (with juice), cumin, paprika, oregano, salt, and black pepper. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the mixture is thickened.

Step 8

Remove the skillet from heat and stir in the chopped parsley.

Step 9

Remove the eggplant shells from the oven and evenly fill them with the vegetable mixture.

Step 10

Sprinkle the grated mozzarella cheese over the top of the stuffed eggplants.

Step 11

Return to the oven and bake for an additional 25 minutes or until the cheese is melted and golden.

Step 12

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1952.3g)

Amount per serving	% Daily Value*
Calories	1298.7

Total Fat 82.1g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 7.5g
Cholesterol 87.9mg	0%
Sodium 5507.8mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 43.1g	0%
Total Sugars 67.6g
Protein 47.4g	0%

Vitamin D 0IU	0%
Calcium 1163.9mg	0%
Iron 10.8mg	0%
Potassium 4112.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 13.7%

Carbs: 32.8%