Berenjenas rellenas de chorizo parrillero

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Berenjenas rellenas de chorizo parrillero. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Berenjenas rellenas de chorizo parrillero is one of the most favored of current trending meals on earth. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. Berenjenas rellenas de chorizo parrillero is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Berenjenas rellenas de chorizo parrillero, 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 chorizo parrillero 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 chorizo parrillero is 4 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 chorizo parrillero estimated approx Una hora.

To get started with this recipe, we must prepare a few ingredients. You can have Berenjenas rellenas de chorizo parrillero using 11 ingredients and 12 steps. Here is how you can achieve that.

El chorizo parrillero es una especie de butifarra (o longaniza, según la región) pero más especiado. Se suele usar en los asaderos (barbacoas). En esta ocasión lo he usado como relleno de unas berenjenas recién cultivadas. Aquí tienen el vídeo de la elaboración y, de paso, del cultivo: https://youtu.be/D9pyr0xCprI #delantaldorado

Ingredients and spices that need to be Get to make Berenjenas rellenas de chorizo parrillero:

1. 4 berenjenas
2. 6 chorizos parrilleros
3. 4 pimientos de piquillo
4. 1 cebolla grande
5. 2 dientes ajo
6. 1 ramita tomillo
7. 4-5 cucharadas tomate frito
8. 2 huevos
9. Perejil
10. Sal marina
11. Aceite de oliva

Steps to make to make Berenjenas rellenas de chorizo parrillero

1. En una sartén con aceite de oliva, rehogamos los dientes de ajo y la cebolla finamente picados. Salamos y dejamos a fuego lento unos 10 minutos. Mientras, destripamos los chorizos y extraemos la carne.
2. En otra sartén, con aceite de oliva, vamos haciendo la carne, al tiempo que la separamos hasta conseguir carne picada
3. Pasados los diez minutos, añadimos los pimientos de piquillo, finamente picados, al sofrito. Y dejamos a fuego lento otros cinco minutos más
4. Este tiempo lo aprovechamos para partir y vaciar las berenjenas. Partimos a lo largo, con una puntilla cortamos por los bordes y con una cuchara, con cuidado de no estropear la piel del fondo, extraemos la carne
5. Picamos finamente la carne de las berenjenas y la añadimos al sofrito, removiendo bien
6. Añadimos la ramita de tomillo, tapamos y dejamos hacer cinco minutos. Mientras, precalentamos el horno a 190°C
7. Pasado este tiempo, incorporamos la carne e integramos todo el conjunto
8. Añadimos el tomate y mezclamos todo
9. Batimos los dos huevos, los añadimos y removemos inmediatamente y sin parar hasta que se integren y evitar que cuajen. Le dará un toque muy meloso al relleno
10. Hecho esto, rellenamos las berenjenas y llevamos al horno unos 20 minutos a 190°C calor arriba y abajo
11. Pasado este tiempo las sacamos del horno, añadimos perejil y queso rallado y las gratinamos hasta que el queso se funda y esté doradito
12. Y listas para comer! Comparte si te ha gustado y, si las haces, sube la foto!

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So that is going to wrap it up for this exceptional food Recipe of Quick Berenjenas rellenas de chorizo parrillero. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!