Jul 13 2026
Restaurants›Sazón›Berenjena Recipe

Berenjena Recipe

Inspired by Sazón
Time50m
Serves4

stuffed eggplant zucchini / corn / tomato / gruyère cheese

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Ingredients

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Vegetables

Cheese

Spices and Condiments

Method

Preparation

  1. 1

    Prepare the Eggplants

    Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Chop the scooped-out flesh and set aside.

  2. 2

    Cook the Filling

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the chopped eggplant flesh, zucchini (diced), corn, and chopped tomatoes. Season with salt and black pepper. Cook until the vegetables are tender, about 5-7 minutes.

  3. 3

    Combine with Cheese

    Remove the skillet from heat and stir in the chopped parsley. Mix in 3/4 cup of the Gruyère cheese into the vegetable mixture, combining well.

Assembly

  1. 4

    Stuff the Eggplants

    Spoon the vegetable and cheese mixture into the hollowed-out eggplant halves. Place the stuffed eggplants on a baking dish.

  2. 5

    Top with Cheese

    Sprinkle the remaining Gruyère cheese on top of the stuffed eggplants.

Baking

  1. 6

    Bake the Eggplants

    Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the tops are golden brown.

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