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Mallorcan Stuffed Eggplant — traditional dish from Mallorca, Spain
Main course Meat

Food Flavour DNA

Nutritional Values

🔥570kcal
💪22gProtein
🌾45gCarbs
🥑32gFat
🌿9gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten

Mallorcan Stuffed Eggplant

How to order / say it
Say it Berenjenas Rellenas Mallorquinas — [be-REN-hen-as re-YE-nas ma-yor-KEE-nas]
Order I'd like the stuffed eggplant, please.
Locally Quisiera las berenjenas rellenas mallorquinas, por favor.
Say locally

Eggplant stuffed with a savory mix of meat, rice, and tomato.

Why try it?

This dish is a harmony of texture and taste that's deeply rooted in Mallorcan cooking, offering insight into family meal traditions.

How it tastes

Juicy eggplant provides a soft shell for the hearty filling of seasoned meat, grains, and vegetables, finished with a tomato sauce.

Origin & History — first documented: 1820

Developed in the early 19th century, this dish made nutritious use of local eggplant and pork, becoming beloved for its versatility.

Recipe

Ingredients

  • 🥕 2 large eggplants
  • 🥩 200 g ground pork
  • 🌾 100 g cooked rice
  • 🥣 100 ml tomato sauce
  • 🧄 50 g onion
  • 🫒 50 ml olive oil

Method

  1. 1 Hollow out eggplants and bake shells for 15 minutes.
  2. 2 Cook pork, onion, and eggplant innards in olive oil.
  3. 3 Mix with rice, fill eggplants, and top with tomato sauce.
  4. 4 Bake at 180°C for 20 minutes until golden.

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All Europe recipes — Spain — Palma de Mallorca — Mallorcan Stuffed Eggplant
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