{"id":6637,"date":"2026-10-16T12:01:32","date_gmt":"2026-10-16T12:01:32","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-tomates-rellenos-de-berenjena-y-lentejas\/"},"modified":"2026-10-16T12:01:32","modified_gmt":"2026-10-16T12:01:32","slug":"receta-de-tomates-rellenos-de-berenjena-y-lentejas","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-tomates-rellenos-de-berenjena-y-lentejas\/","title":{"rendered":"Receta de tomates rellenos de berenjena y lentejas"},"content":{"rendered":"\n\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\n20 minutos<\/td>\n<\/tr>\n
Tiempo de cocci\u00f3n<\/th>\n50 minutos<\/td>\n<\/tr>\n
Tiempo total<\/th>\n1 hora y 10 minutos<\/td>\n<\/tr>\n
Raciones<\/th>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 son los tomates rellenos de berenjena y lentejas?<\/h2>\n

Los tomates rellenos de berenjena y lentejas son un plato principal de verduras al estilo mediterr\u00e1neo. Las c\u00e1scaras de los tomates maduros se rellenan con una mezcla preparada en la sart\u00e9n a base de berenjena dorada, lentejas pardas, hierbas frescas y nueces tostadas, y luego se hornean hasta que la piel se arruga. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

La piel de la berenjena contiene nasunina, una antocianina que se encuentra en la piel morada. Las lentejas aportan fibra fermentable. Las bacterias intestinales fermentan esa fibra en el colon y producen \u00e1cidos grasos de cadena corta. <\/p>\n

Los tomates aportan licopeno, el carotenoide que les da ese color rojo. El aceite de oliva virgen extra aporta oleocanthal, y las nueces aportan \u00e1cido alfa-linol\u00e9nico, un omega-3. El relleno no lleva pan rallado, queso fundido, arroz blanco ni carne picada. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 8 tomates maduros medianos (unos 6 onzas cada uno)<\/li>\n
  • 1\/2 taza de lentejas marrones secas, enjuagadas<\/li>\n
  • 2 tazas de agua<\/li>\n
  • 1 berenjena mediana (aprox. 1 libra), cortada en cubos de 1\/2 pulgada<\/li>\n
  • 4 cucharadas soperas de aceite de oliva virgen extra, repartidas<\/li>\n
  • 1 cebolla roja peque\u00f1a, picada finamente<\/li>\n
  • 3 dientes de ajo, picados<\/li>\n
  • 1 cucharadita de piment\u00f3n ahumado<\/li>\n
  • 1 cucharadita de or\u00e9gano seco<\/li>\n
  • 1\/4 de cucharadita de copos de pimiento rojo<\/li>\n
  • 3\/4 de cucharadita de sal marina fina, dividida<\/li>\n
  • 1\/3 de taza de mitades de nueces, picadas<\/li>\n
  • 1\/3 de taza de perejil fresco picado<\/li>\n
  • 2 cucharadas de menta fresca picada<\/li>\n
  • 2 cucharadas de zumo de lim\u00f3n fresco<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Mezcla las lentejas lavadas con el agua en una cacerola peque\u00f1a y ll\u00e9valas a ebullici\u00f3n. Baja el fuego y d\u00e9jalas cocer a fuego lento entre 20 y 25 minutos, hasta que las lentejas est\u00e9n tiernas pero a\u00fan enteras y no se deshagan. Esc\u00farrelas. <\/p>\n

    Paso 2<\/h3>\n

    Mientras se cocinan las lentejas a fuego lento, precalienta el horno a 400 \u00b0F. Corta la parte superior de cada tomate y saca la pulpa con una cucharita, dejando una pared de aproximadamente 1\/4 de pulgada de grosor para que cada c\u00e1scara se mantenga en pie por s\u00ed sola. Pica la pulpa en trozos grandes y res\u00e9rvala. Espolvorea el interior de las ocho c\u00e1scaras con un total de 1\/4 de cucharadita de sal y col\u00f3calas con la parte cortada hacia abajo sobre papel de cocina para que escurran. <\/p>\n

    Paso 3<\/h3>\n

    Calienta 3 cucharadas de aceite en una sart\u00e9n grande a fuego medio-alto. A\u00f1ade la berenjena en una sola capa y coc\u00ednala durante unos 10 minutos, removi\u00e9ndola solo una o dos veces, hasta que los cubitos se ablanden y los bordes adquieran un tono dorado oscuro. <\/p>\n

    Paso 4<\/h3>\n

    Baja el fuego a medio y a\u00f1ade la cebolla roja. Coc\u00ednala unos 4 minutos, hasta que se vuelva transparente. A\u00f1ade el ajo, el piment\u00f3n ahumado, el or\u00e9gano y las hojuelas de pimiento rojo, y rehoga durante 1 minuto, hasta que desprendan aroma. A\u00f1ade la pulpa de tomate que hab\u00edas reservado y el resto de la sal, y cocina durante unos 6 minutos, hasta que el l\u00edquido se evapore y la mezcla se mantenga unida en la cuchara en lugar de chorrear. <\/p>\n

    Paso 5<\/h3>\n

    Tuesta las nueces en una sart\u00e9n peque\u00f1a y seca a fuego medio durante 3 o 4 minutos, removi\u00e9ndolas de vez en cuando, hasta que huelan a tostado, y ponlas en un plato. Retira la sart\u00e9n del fuego e incorpora a la berenjena las lentejas escurridas, el perejil, la menta y el zumo de lim\u00f3n, mezcl\u00e1ndolo todo con movimientos envolventes. <\/p>\n

    Paso 6<\/h3>\n

    Rellena con una cuchara las ocho c\u00e1scaras de tomate, formando un montoncito que sobresalga por encima del borde, y col\u00f3calas en una fuente para horno. Roc\u00edalas con la cucharada de aceite que te queda. Hornea durante 25 minutos, hasta que la piel se arrugue y ceda al presionarla, pero los tomates sigan en pie. Esparce las nueces tostadas por encima. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/th>\n380<\/td>\n<\/tr>\n
    Grasa<\/th>\n21 g<\/td>\n<\/tr>\n
    Hidratos de carbono<\/th>\n41 g<\/td>\n<\/tr>\n
    Prote\u00edna<\/th>\n12g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfQu\u00e9 tomates aguantan mejor en el horno?<\/strong>
    \nR1: Elige tomates medianamente maduros, que est\u00e9n firmes al tacto y se mantengan de pie por s\u00ed solos. Un tomate demasiado maduro se desmorona en el horno bajo el relleno, incluso con una pared de 1\/4 de pulgada. Presiona el costado de cada tomate y descarta los que est\u00e9n blandos. <\/p>\n

    Pregunta 2: \u00bfPuedo usar lentejas en lata en lugar de las secas?<\/strong>
    \nR2: S\u00ed. Enjuaga y escurre bien las lentejas en conserva; despu\u00e9s, s\u00e1ltate el paso de cocerlas a fuego lento del paso 1 e incorp\u00f3ralas al final del paso 5. Como ya est\u00e1n blandas, as\u00ed te ahorras una cacerola, aunque la textura queda un poco m\u00e1s blanda que la de las lentejas cocinadas a partir de secas. <\/p>\n

    Pregunta 3: \u00bfPor qu\u00e9 mi berenjena sabe amarga o queda esponjosa?<\/strong>
    \nR3: Si los cubitos quedan esponjosos, es porque hab\u00eda demasiada cantidad en la sart\u00e9n o porque has removido las berenjenas demasiadas veces, por lo que se han cocido al vapor en lugar de dorarse. Las berenjenas poco hechas pueden tener un sabor amargo. Coc\u00ednalas en una sola capa a fuego medio-alto, no las toques durante varios minutos y nunca tapes la sart\u00e9n. <\/p>\n

    Pregunta 4: \u00bfPuedo preparar parte de esta receta con antelaci\u00f3n?<\/strong>
    \nR4: El relleno se conserva hasta dos d\u00edas en un recipiente herm\u00e9tico en la nevera. Prep\u00e1ralo el d\u00eda anterior, d\u00e9jalo enfriar y, cuando est\u00e9s listo para comer, rellena los tomates y horn\u00e9alos. El relleno fr\u00edo es m\u00e1s f\u00e1cil de amontonar por encima del borde porque mantiene su forma. <\/p>\n

    P5: \u00bfC\u00f3mo puedo recalentar los tomates rellenos al horno sin que se empapen?<\/strong>
    \nR5: Recalienta los tomates sin tapar en el horno a 350 \u00b0F durante unos 15 minutos, hasta que el centro est\u00e9 caliente. Al calentarlos sin tapar, la humedad que sueltan los tomates se evapora en lugar de quedarse atrapada, as\u00ed que la piel se mantiene firme. El microondas los calienta m\u00e1s r\u00e1pido, pero cuece la piel al vapor y la deja blanda. <\/p>\n

    El relleno se prepara todo en una sola sart\u00e9n mientras se cocinan las lentejas a fuego lento, as\u00ed que esta cena es ideal para un d\u00eda entre semana. Lo que sobre te viene genial para el almuerzo del d\u00eda siguiente.
    \"Dos<\/p>\n","protected":false},"excerpt":{"rendered":"

    C\u00e1scaras de tomate rellenas de berenjena dorada, lentejas marrones y hierbas frescas, que luego se hornean hasta que la piel se arruga. Un plato principal vegetal ideal para cenar y que se puede llevar bien para comer al d\u00eda siguiente. <\/p>\n","protected":false},"author":1,"featured_media":6638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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