Stuffed eggplant (Berenjenas rellenas) from The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More (page 41) by Pilar Hernandez and Eileen Smith

  • ground beef
  • carrots
  • ground cumin
  • eggplants
  • tomato sauce
  • Muenster cheese (US)
  • yellow onions
  • canned diced tomatoes
  • cooked long-grain rice
  • EYB Comments

    Can substitute Havarti cheese for Muenster cheese (US).

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Havarti cheese for Muenster cheese (US).

  • lkgrover on April 05, 2022

    Good stuffed eggplants with tomato sauce. I prepared it in a 9 x 13 casserole, because I was concerned the tomato sauce would overflow the suggested half-sheet pan. Then increased the baking temperature to 375, to account for the higher sides. I had enough extra beef & rice mixture to fill 3-4 tacos.

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