Easy Moroccan Stuffed Eggplant (Beef or Lamb)

Introduction

Easy Moroccan Stuffed Eggplant is a flavorful dish that brings together the rich tastes of Moroccan spices with hearty minced meat. This recipe is perfect for anyone looking to try something new and delicious. With tender roasted eggplants and a spiced meat filling, it’s a hearty and satisfying meal.

Why Make This Recipe

This dish is not just delightful to eat; it’s also simple to prepare. The combination of spices gives the meat a warm, aromatic flavor that will please everyone at your table. Whether you choose beef or lamb, this recipe offers a tempting taste of North African cuisine. It is also a great way to incorporate more vegetables into your meals without sacrificing flavor.

How to Make Easy Moroccan Stuffed Eggplant

Making Easy Moroccan Stuffed Eggplant is straightforward. Here’s how to do it.

Ingredients:

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 oil)
1 1/2 tsp EACH coriander, paprika
1 tsp cumin
3/4 tsp all spice powder
1/2 tsp EACH garlic powder, ginger, turmeric powder
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tbsp olive oil
1 garlic clove, finely minced
1/2 onion, finely chopped
250g / 8oz beef or lamb mince, lean if you can (chicken, turkey, pork also ok)
1/2 tsp cooking/kosher salt
2 tsp tomato paste
1/4 cup water
Yoghurt, plain
2 tbsp coriander/cilantro leaves, roughly chopped (sub parsley)
2 tbsp pinenuts, toasted

Directions:

Preheat your oven to 180°C/350°F (160°C fan).
Sweat the eggplants: Cut them in half and score with 2.5cm / 1" diamonds. Rub salt on the surface, getting some into the slits. Place them face down in a colander for 30 minutes. Gently squeeze to remove excess water and pat them dry.
Prepare the Chermoula spice mix: In a bowl, mix the spices. Save 3 teaspoons for the meat, and add olive oil and lemon juice to the rest. Mix into a paste.
Roast the eggplants: Place them on a baking tray with the scored side up. Slather the spice mix over them and roast for 45 minutes until soft.
For the spiced topping: Heat olive oil in a skillet. Cook onion and garlic for 1 minute. Increase the heat, add the minced meat, and cook until it’s no longer red. Add reserved spices and salt, then cook for another minute. Stir in the tomato paste and water, cooking until juicy but not watery.
Assemble: Top each eggplant half with the spiced meat mixture. Sprinkle coriander, add a dollop of yogurt, and top with pine nuts. Drizzle with extra virgin olive oil if desired.

How to Serve Easy Moroccan Stuffed Eggplant

Serve the stuffed eggplants warm. They are great on their own or paired with a simple salad or grain, like couscous or rice. Enjoy with additional yogurt on the side for extra creaminess.

How to Store Easy Moroccan Stuffed Eggplant

Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. You can reheat them in the oven or microwave when you’re ready to eat.

Tips to Make Easy Moroccan Stuffed Eggplant

Make sure to sweati your eggplants to enhance their flavor and texture.
Adjust the spice levels according to your taste. If you like it spicier, add more cayenne pepper.
Feel free to add other ingredients like bell peppers or nuts to the meat mixture for added flavor and texture.

Variation

If you want to prepare a vegetarian option, you can substitute the minced meat with lentils or chickpeas. You can also add more vegetables for extra nutrition.

FAQs

Q: Can I use other types of meat for this recipe?
A: Yes! You can use chicken, turkey, or even pork if you prefer.

Q: How do I know when the eggplants are cooked?
A: The eggplants should be soft and tender to the touch after roasting.

Q: Can I freeze these stuffed eggplants?
A: Yes! You can freeze them before or after cooking. Just make sure to store them in a freezer-safe container.

Enjoy making and sharing this tasty Easy Moroccan Stuffed Eggplant with family and friends! It’s a unique dish that combines healthy ingredients with rich flavors.