Berenjena rellena de atún

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Berenjena rellena de atún. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Berenjena rellena de atún is one of the most popular of recent trending foods on earth. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Berenjena rellena de atún is something which I have loved my whole life.

Many things affect the quality of taste from Berenjena rellena de atún, 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 de atún delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can have Berenjena rellena de atún using 13 ingredients and 12 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Berenjena rellena de atún:

1. 1 berenjena grande
2. 2 latas atún
3. 1 pimiento verde o mitades de varios
4. 1 tomate
5. 3 ajos
6. 1/2 cebolla
7. Harina
8. 1 brick nata 200ml
9. Queso rallado para gratinar
10. Starlux
11. 1/2 limón
12. Sal
13. Agua

Instructions to make to make Berenjena rellena de atún

1. Picamos finamente toda la verdura, cebolla, ajo y pimientos.
2. Pelamos y quitamos las semillas del tomate, y picamos también.
3. Partimos la berenjena en dos mitades a lo largo, y vacíanos su interior. La parte exterior la sumergimos en agua con sal y un zumo de 1/2 limón, para que no se oxide y coja mal color y se estropee el resto de la carne que tiene dentro. Con el interior lo picamos finamente.
4. En una sartén con aceite (y aprovechando el aceite del atún), ponemos ajo, pimientos y cebolla.
5. Cuando estén dorados incorporamos la berenjena picada, el tomate y el ayuno.
6. Cuando está todo bien rehogado, y mezclado, separamos.
7. Cuando se haya enfriando un poco, rellenamos la berenjena, no os quedéis cortos, meterle todo el relleno que podáis, no se tira nada.
8. Finalmente cubrimos las mitades, que estarán en un bol con un fondo de tomate frito, con bechamel (a continuación la receta) y con queso rallado.
9. Horno, grill superior durante 15/20 minutos a unos 150grados.
10. Bechamel: Picamos un ajo muy finito y lo doramos.
11. Muy rápidamente, ya que el ajo se hace muy rápido, incorporamos una cucharada sopera de harina, y movemos bien, e incorporamos la nata seguidamente.
12. Cuando esté bien mezclado, progresivamente, vamos incorporando la leche, no sin antes ponerle una esquina de una pastilla de starlux, y un poco de sal, al gusto. Vamos añadiendo leche al gusto que deseemos la bechamel, más líquida o más espesa. Siempre se puede añadir más leche o más harina si nos equivocamos, pero ojo, perdemos sabor.

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