Berenjena rellena a la boloñesa

Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Berenjena rellena a la boloñesa. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Berenjena rellena a la boloñesa is one of the most favored of recent trending foods on earth. It's simple, it is fast, it tastes yummy. It is appreciated by millions daily. Berenjena rellena a la boloñesa is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Berenjena rellena a la boloñesa, 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 Berenjena rellena a la boloñesa 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 Berenjena rellena a la boloñesa is 2 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Berenjena rellena a la boloñesa estimated approx 45 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Berenjena rellena a la boloñesa using 19 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Berenjena rellena a la boloñesa:

1. 250 g carne picada mixta
2. 1 berenjena
3. 1 cebolla pequeña
4. 50 gr zanahoria
5. 1/2 pimiento rojo
6. 1/2 pimiento verde
7. 1 diente ajo
8. 1 tomate pequeño
9. 1 hoja laurel
10. Aceite, sal, pimienta
11. 1 cucharadita orégano
12. 30 mililitros vino blanco
13. 100 mililitros agua
14. Para la bechamel
15. 30 g mantequilla
16. 30 gr harina
17. 250 ml leche templada
18. Sal, pimienta, nuez moscada
19. Queso rallado parmesano

Steps to make to make Berenjena rellena a la boloñesa

1. Partimos la berenjena por la mitad y metiendo el cuchillo en la pulpa la vamos cortando en cuadraditos, ponemos sal y un chorrito de aceite y horneamos por 15 minutos a 200 grados
2. Troceamos toda la verdura y la incorporamos en la sartén con aceite, a falta del tomate que lo agregaremos cuando la verdura ya esté pochada
3. Dejamos freír el tomate y le incorporamos la carne picada salpimentada
4. Ponemos una hoja de laurel y el orégano le incorporamos el vino y cuando evapore el alcohol incorporamos el agua, dejamos 10 minutos a fuego suave hasta que se consuman los jugos,
5. Vaciamos las barcas de las berenjenas e incorporamos la pulpa dentro de la salsa rehogamos un minuto
6. Yo le pase un poquito la batidora para disimular un poco la verdura
7. Rellenamos las barcas y nos ponemos a preparar la bechamel
8. Ponemos en un cazo la mantequilla y una vez disuelta le incorporamos la harina sin dejar de mezclar cocinamos la harina y le incorporamos la leche templada una vez que vas espesando le agregamos un pellizco de sal pimienta y nuez moscada
9. Ponemos la bechamel por encima de las berenjenas y le espolvoreamos el queso parmesano horneamos 7 minutos a 250 grados

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