Berenjenas rellenas de carne al gratin.

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Berenjenas rellenas de carne al gratin.. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Berenjenas rellenas de carne al gratin. is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. Berenjenas rellenas de carne al gratin. is something which I have loved my entire life.

Many things affect the quality of taste from Berenjenas rellenas de carne al gratin., 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 carne al gratin. 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 carne al gratin. 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 de carne al gratin. estimated approx 40 minutos.

To get started with this particular recipe, we have to first prepare a few components. You can cook Berenjenas rellenas de carne al gratin. using 11 ingredients and 6 steps. Here is how you can achieve that.

Saludable,rica y facil.

Ingredients and spices that need to be Prepare to make Berenjenas rellenas de carne al gratin.:

1. 1 par de berenjena grandes.
2. 350 g carne
3. pientos verde y rojo
4. pimienta negra
5. perejil
6. cebolla
7. sal
8. ajo
9. aceite de oliva
10. queso
11. bechamel

Steps to make to make Berenjenas rellenas de carne al gratin.

1. Como siempre hay que hacer a la hora de preparar berenjenas rellenas, es poner las mismas a cocer, para sacarles la pulpa y dejar las pieles bien limpias para poder rellenarlas después. Quítales la parte de arriba y córtalas longitudinalmente en dos, y mételas en una olla grande con abundante agua y un buen puñado de sal. Cuécelas hasta que la pulpa se ablande, teniendo cuidado que la piel no quede muy tierna y se rompa. Déjalas escurrir bien para que pierdan toda el agua que tuvieran, y cuando se enfríen de todo saca la pulpa con cuidado, dejando las pieles con un buen grosor, el justo para que no se abran y tengan un poco de consistencia para rellenarlas.
2. Mientras tanto puedes ir preparando el relleno que usaremos en la receta. Picamos las cebollas y los pimientos en trozos no demasiado grandes, y los ponemos a pochar en una sartén con aceite de oliva virgen. Añade por encima un poco de sal para ayudar al proceso. Cuando estén doraditos los trozos de cebolla, entonces es el momento de echar la pulpa troceada, y corregimos con un poco más de sal.
3. Mantenemos a fuego medio y removiendo de vez en cuando, y en 5 o 6 minutos tras echar la pulpa, vamos a incorporar a la mezcla la carne picada, previamente bien salpimentada. Nosotros empleamos siempre carne de cerdo o mixta, pero si prefieres puedes usar otro tipo de carne picada que te guste. Refríe todo bien durante unos minutos, sin dejar de remover, y por ultimo añade el tomate triturado, de bote o natural, como más te guste. Dejamos a fuego más bien lento unos 15-20 minutos para que se consuma poco a poco el tomate y se mezclen bien todos los sabores de los ingredientes.
4. Por ultimo rellenar nuestras berenjenas con nuestro preparado por la bechamel y luego poner unas capas de queso a cada relleno.
5. listo!
6. A comer provecho.

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