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Easy Moroccan Stuffed Eggplant (beef or lamb)
Recipe video above. A delicious, unique, EASY way to serve up eggplant and minced / ground beef or lamb! Think of this as a midweek take on traditional Arabic stuffed eggplant that's usually hollowed out.Don't worry if you don't have every single spice. There's so many in this spice mix, it will still be tasty even if you're missing one...or two, even three!Serves 2 as a main with a small side salad, or 4 as a meal with a starch (flatbread, couscous) and a substantial side (like this Pumpkin Salad, roast veg, chickpea salad), or 4 as a generous starter.
👥 2 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 45 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●colander
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (160°C fan).
2
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.
3
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.
extra virgin olive oil1 tbspolive oil1 tbsplemon juice (or more oil)1 tbsp
4
Roast eggplant - Place eggplant on baking tray. Slather spice mix onto the surface. Roast for ⏱️ 45 minutes until softened.
5
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.
onion (, finely chopped)1/2tomato paste (Note 3)2 tsp
6
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!
extra virgin olive oil1 tbspolive oil1 tbsp
Nutrition Facts
calories
450 kcal
fat Content
28 g
serving Size
536 g
fiber Content
9 g
sugar Content
11 g
sodium Content
1594 mg
protein Content
32 g
trans Fat Content
0.4 g
cholesterol Content
78 mg
carbohydrate Content
22 g
saturated Fat Content
5 g
unsaturated Fat Content
20 g
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