Berenjenas rellenas e hilos de cabra

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Berenjenas rellenas e hilos de cabra. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Berenjenas rellenas e hilos de cabra is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. Berenjenas rellenas e hilos de cabra is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Berenjenas rellenas e hilos de cabra, 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 e hilos de cabra 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 e hilos de cabra is 3/4 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 e hilos de cabra estimated approx 1 h 30 min.

To begin with this recipe, we must first prepare a few ingredients. You can have Berenjenas rellenas e hilos de cabra using 9 ingredients and 9 steps. Here is how you cook that.

Esta receta es facilísima y más rápida de lo que imaginas, además de sabrosa, se pueden hacer muchas a la vez y tienes reservadas para varias veces

Ingredients and spices that need to be Get to make Berenjenas rellenas e hilos de cabra:

1. Berenjenas
2. Cebolla
3. Pimiento rojo
4. Pimiento amarillo
5. Pimiento verde
6. Bonito de lata
7. Queso rallado de cabra (o el que quieras y puedas comer)
8. Sal
9. Aceite

Instructions to make to make Berenjenas rellenas e hilos de cabra

1. Lavamos las berenjenas les cortamos el "rabito", las ponemos en una bandeja de horno, así solas sin ningún ingrediente más, horneamos unos 50 minutos o hasta que comprobemos que estén asadas (depende del tamaño, normalmente las pongo 40 min porque son de tamaño medio, pero estas que eran gigantes las he puesto una hora)
2. Reservamos y dejamos enfriar.....
3. Una vez frías, las cortamos longitudinalmente y las vaciamos con cuidado de no romper la cáscara ya que luego nos servirán de recipiente
4. Mientras tanto en una sartén grande hacemos un sofrito con los pimientos y la cebolla, yo suelo cortar los ingredientes en daditos pequeños
5. Cuando vemos que está todo pochado, introducimos en trocitos los pedazos de berenjena que hemos obtenido a l vaciarla y el bonito desmenuzado, dejamos rehogar todo
6. Una vez que tenemos la mezcla de pimientos, cebolla, berenjenas y bonito a nuestro gusto, pasamos a rellenar los recipientes que hemos conservado de berenjenas
7. Después añadimos por encima el queso que nos guste, en mi caso es de cabra porque somos intolerantes a la proteína de leche, pero evidentemente con cualquier tipo de queso existente en el mundo, servirá y seguramente mejorando la receta porque hay quesos exquisitos, grasos y untuoso que fundiran mejor que el de cabra y darán más suavidad al plato
8. Llevamos al horno hasta que derrita el queso y listas para comer
9. Espero que les guste

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