Berenjena rellena con atún y salsa romesco

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Berenjena rellena con atún y salsa romesco. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Berenjena rellena con atún y salsa romesco is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it is quick, it tastes yummy. Berenjena rellena con atún y salsa romesco is something which I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Berenjena rellena con atún y salsa romesco, 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 con atún y salsa romesco 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 Berenjena rellena con atún y salsa romesco is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Berenjena rellena con atún y salsa romesco using 13 ingredients and 6 steps. Here is how you cook that.

Con recordatorio de la salsa romesco. Yo la meto en recipientes individuales y la congelo para sacarla y emplearla en distintas recetas, como es el caso

Ingredients and spices that need to be Make ready to make Berenjena rellena con atún y salsa romesco:

1. 1 berenjena
2. 1 lata atún
3. Salsa romesco
4. 4 tomates maduros
5. 1 cabeza ajo
6. 10 almendras
7. 10 avellanas
8. 3 ñoras
9. 50 ml vinagre de vino
10. 200 ml aceite oliva
11. 1 rebanada pan tostado yo he usado de maíz)
12. 1 cucharadita pimentón
13. Sal

Instructions to make to make Berenjena rellena con atún y salsa romesco

1. Ponemos en remojo las ñoras, unas 4-5 horas antes, incluso desde la noche anterior. Después de este tiempo, les quitamos las pepitas y reservamos la piel con la carne. Hacemos un corte en cruz a los tomates y metemos en el horno junto con los ajos, precalentado a 200° durante una media hora, hasta que veamos que están asados. Los ajos suelen tardar menos, unos 15-20 min.
2. Una vez asados, les quitamos la piel a los tomates y pelamos los ajos. Tostamos en la sartén los frutos secos con el pan, y después añadimos al bowl de los tomates y los ajos. Añadimos a la mezcla el vinagre, el aceite, el pimentón y la sal, y lo trituramos todo con la batidora, dependiendo de la textura que nos guste se puede añadir más pan para espesar
3. Cortamos la berenjena por la mitad y la hacemos cortes para que que cocine bien por dentro. Metemos en el microondas 15 minutos
4. Mezclamos la lata de atún con la salsa romesco (cantidad de salsa al gusto, yo le he puesto unas 5 cucharadas)
5. Vaciamos la berenjena asada con una cuchara y mezclamos con el atún
6. Rellenamos de nuevo la berenjena con la mezcla y listo

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