Description
Easy Moroccan Stuffed Eggplant made with tender roasted eggplants filled with warmly spiced beef or lamb, finished with creamy yogurt, fresh herbs, and toasted pine nuts. A bold, aromatic, and comforting dish perfect for dinner.
Ingredients
Scale
- 2 x 250g (8oz) eggplants (aubergines), about 17cm long
- 3/4 teaspoon cooking salt or kosher salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 3/4 teaspoon all spice powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- 1/2 onion, finely chopped
- 250g (8oz) beef or lamb mince, lean
- 1/2 teaspoon cooking salt or kosher salt
- 2 teaspoons tomato paste
- 1/4 cup water
- Plain yogurt, for serving
- 2 tablespoons fresh coriander or cilantro leaves, roughly chopped
- 2 tablespoons pine nuts, toasted
Instructions
- Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
- Cut the eggplants in half lengthwise and score the flesh in a diamond pattern. Sprinkle with 3/4 teaspoon salt and drizzle with extra virgin olive oil.
- Place the eggplants cut side up on a baking tray and roast for 35 to 40 minutes until tender and lightly golden.
- While the eggplants roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, and cook until softened.
- Add the beef or lamb mince and cook until browned.
- Stir in ground coriander, paprika, cumin, all spice powder, garlic powder, ginger powder, turmeric powder, cinnamon, cayenne pepper, and 1/2 teaspoon salt.
- Add tomato paste and water, then simmer for 5 to 7 minutes until the mixture thickens slightly.
- Spoon the spiced mince mixture generously onto the roasted eggplant halves.
- Drizzle with lemon juice.
- Top with plain yogurt, chopped coriander leaves, and toasted pine nuts before serving.
Notes
- Score the eggplant flesh deeply so it absorbs seasoning well.
- Use lean mince to prevent excess grease in the filling.
- Toast pine nuts in a dry pan over medium heat until lightly golden.
- Adjust cayenne pepper to control the heat level.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg