Description
This Easy Moroccan Stuffed Eggplant recipe features tender roasted eggplants filled with a spiced beef or lamb mixture, enhanced with aromatic Moroccan spices and finished with a fresh yogurt and pine nut topping. The dish delivers a flavorful and hearty meal perfect for those seeking a taste of North African cuisine with minimal fuss.
Ingredients
Scale
Eggplant and Spice Mix
- 2 x 250g (8oz) eggplants (aubergines), ~17cm (7″) long
- 3/4 tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or more olive oil)
- 1 1/2 tsp coriander
- 1 1/2 tsp paprika
- 1 tsp cumin
- 3/4 tsp all spice powder
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp turmeric powder
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
Meat Filling
- 1 tbsp olive oil
- 1 garlic clove, finely minced
- 1/2 onion, finely chopped
- 250g (8oz) beef or lamb mince (lean preferred; chicken, turkey, or pork also okay)
- 1/2 tsp cooking/kosher salt
- 2 tsp tomato paste
- 1/4 cup water
Toppings and Garnish
- Plain yoghurt
- 2 tbsp coriander/cilantro leaves, roughly chopped (substitute parsley if desired)
- 2 tbsp pine nuts, toasted
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan for even roasting and perfect eggplant texture.
- Sweat Eggplants: Cut each eggplant in half lengthwise and score the flesh in 2.5cm (1″) diamond shapes. Rub the surface with salt, ensuring some salt enters the slits. Place the cut side down in a colander and let them sit for 30 minutes to draw out moisture. Afterward, gently squeeze like a sponge to remove excess water and pat dry with paper towels.
- Make Chermoula Spice Mix: Combine coriander, paprika, cumin, all spice, garlic powder, ginger, turmeric, cinnamon, and cayenne pepper in a bowl. Remove 3 teaspoons of this mixture for the meat filling and set aside. Add olive oil and lemon juice to the remaining spices to form a paste.
- Roast Eggplants: Place the eggplants cut side up on a baking tray and generously slather the spice paste onto the surface. Roast in the preheated oven for 45 minutes or until the eggplants are tender and cooked through.
- Prepare Spiced Meat Topping: Heat olive oil in a non-stick skillet over medium-high heat. Add onions and garlic, cooking for about 1 minute until fragrant. Increase heat to high and add the ground beef or lamb. Cook while breaking it apart until no longer pink. Stir in the reserved 3 teaspoons of spice mix and salt, cooking for an additional minute. Add tomato paste; cook for 1 minute, then stir in water and simmer for another minute until the mixture is juicy but not watery.
- Assemble and Serve: Spoon the cooked meat mixture evenly over the roasted eggplant halves. Sprinkle chopped coriander or cilantro leaves on top, add dollops of plain yogurt, and garnish with toasted pine nuts. For extra richness, drizzle a little more extra virgin olive oil over the finished dish if desired. Serve warm.
Notes
- Note 1: Choose eggplants that are about 17cm (7″) long for optimal size and cooking time.
- Note 3: Tomato paste adds depth and moisture to the meat filling; do not skip.
- Note 4: Toast pine nuts in a dry pan over medium heat until golden and fragrant to enhance their flavor.
- Note 5: Sweating the eggplants helps reduce bitterness and moisture, but you may skip this step if short on time or prefer a quicker prep.
