Easy Moroccan Stuffed Eggplant (beef or lamb)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Eggplant sweating
30 mins
-
Total Time
1 hr 30 mins
-
Servings
2 - 4
-
Calories
450 kcal
-
Course
Dinner
-
Cuisine
Middle Eastern
Easy Moroccan Stuffed Eggplant (beef or lamb)
Description
Easy Moroccan Stuffed Eggplant (beef or lamb) uses medium-sized eggplants scored and salted to reduce moisture, which helps prevent a watery dish and concentrates the flavor. The chermoula spice mix combines coriander, paprika, cumin, and other warming spices into a paste with olive oil and lemon juice, which coats the eggplants before roasting, allowing their flesh to soften and absorb vibrant flavors. Meanwhile, the spiced meat topping is sautéed with garlic and onion, then simmered with tomato paste and water to create a concentrated, savory filling that complements the mellow eggplant.
The texture balances tender, slightly caramelized roasted eggplant with a hearty, crumbly meat topping featuring pine nuts for crunch and fresh coriander for herbal brightness. Serving with plain yogurt smooths the spice and adds creaminess. This dish can stand alone as a satisfying meal or be served with grains for more substance. The recipe includes tips for managing eggplant size variations and substituting spices, making it adaptable to different pantries.
To speed preparation, the eggplants and meat filling can be roasted and cooked ahead, then refrigerated and reheated before assembling. The meat freezes well, while eggplant freezing is not recommended. Toasting pine nuts in a dry skillet enhances their flavor. The yogurt can be enhanced by mixing with garlic, lemon, salt, and pepper and letting the flavors meld before serving.
Ingredients
Eggplant
- 2 x 250g/8oz eggplant aubergines), ~17cm/7" long (Note 1
- 3/4 tsp kosher salt or cooking salt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or more oil)
Chermoula spice mix (Note 2)
- 1 1/2 tsp Coriander
- 1 1/2 tsp paprika
- 1 tsp cumin
- 3/4 tsp allspice
- 1/2 tsp garlic powder
- 1/2 tsp ginger
- 1/2 tsp turmeric powder
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
Spiced beef or Lamb topping
- 1 tbsp olive oil
- 1 garlic finely minced, clove
- 1/2 onion , finely chopped
- 250g / 8oz beef mince lean if you can (chicken, turkey, pork also ok, or lamb mince
- 1/2 tsp kosher salt cooking salt
- 2 tsp tomato paste (Note 3)
- 1/4 cup water
To Serve
- yogurt plain
- 2 tbsp Coriander leaves roughly chopped (sub parsley, aka cilantro leaves
- 2 tbsp pine nuts toasted (Note 4
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Sweat eggplants (recommended, see Note 5 to skip) - Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
- Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
- Roast eggplant - Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
- Spiced topping - Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
- Assemble - Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!
Notes
- Salt and sweat the eggplants to reduce moisture and concentrate flavor, or cut slits to allow water to escape during roasting if short on time.
- The chermoula spice mix is flexible; missing spices can be adjusted by increasing others without losing overall taste.
- Toast pine nuts in a dry skillet until golden and fragrant, removing immediately to prevent burning.
- Prepare the yogurt sauce ahead by combining yogurt with minced garlic, lemon juice, salt, and pepper, and refrigerate to develop flavor.
- Cooked meat topping freezes well for up to three months; roasted eggplants are best refrigerated and used within three days.
- Adjust meat topping quantity based on eggplant size, reserving leftovers for other meals if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 536g | |
| Calories | 450cal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 1594mg | 66% |
| Potassium | 1206mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 61mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
