Easy Moroccan Stuffed Eggplant with Beef or Lamb Recipe

Introduction

Discover the rich and aromatic flavors of Easy Moroccan Stuffed Eggplant, featuring tender beef or lamb nestled in roasted aubergines. This dish combines fragrant spices with a creamy yogurt topping for a delightful meal that’s perfect for any occasion.

Ingredients

• 2 x 250g (8oz) eggplants (aubergines), about 17cm (7″) long
• 3/4 tsp cooking salt or kosher salt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or more 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
• 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 or kosher salt
• 2 tsp tomato paste
• 1/4 cup water
• Plain yoghurt
• 2 tbsp coriander/cilantro leaves, roughly chopped (substitute parsley if desired)
• 2 tbsp pine nuts, toasted

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C with fan.
2. Step 2: Prepare the eggplants by cutting them in half, then scoring the flesh with 2.5cm (1″) diamond shapes. Rub the surface with salt, ensuring some gets into the slits. Place the eggplants face down in a colander and let them sit for 30 minutes. Afterwards, gently squeeze to remove excess water and pat dry.
3. Step 3: In a bowl, mix the coriander, paprika, cumin, all spice, garlic powder, ginger, turmeric, cinnamon, and cayenne pepper to create a spice blend. Set aside 3 teaspoons of this mix for the meat filling. To the remaining spices, add olive oil and lemon juice and stir into a paste.
4. Step 4: Place the eggplants on a baking tray. Spread the spice paste evenly over the surface. Roast in the oven for 45 minutes until the eggplants are softened.
5. Step 5: While the eggplants roast, heat olive oil in a non-stick skillet over medium-high heat. Add the chopped onion and minced garlic, cooking for about 1 minute. Increase the heat to high, add the mince, and cook while breaking it apart until no longer pink. Stir in the reserved spice mix and salt, cooking for another minute. Add tomato paste and cook for 1 minute more. Pour in water and cook for an additional minute until the mixture is juicy but not watery.
6. Step 6: To serve, top each roasted eggplant half with the spiced meat mixture. Garnish with chopped coriander, dollops of plain yoghurt, and toasted pine nuts. Finish with an optional drizzle of extra virgin olive oil for added richness.

Tips & Variations

• For a vegetarian option, substitute the meat with cooked lentils or chickpeas seasoned with the same spice blend.
• If short on time, you can skip the salting and resting of the eggplants, but the roasting time may need to be slightly longer to reduce bitterness.
• Toasting pine nuts enhances their flavor—simply dry toast them in a pan over medium heat until golden.
• Use plain Greek yoghurt for a thicker, creamier topping or regular yoghurt for a lighter finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. To keep the yoghurt fresh, add it just before serving rather than storing it on the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetables other than eggplant for this recipe?

Yes, you can try using zucchini or bell peppers as alternatives, though cooking times and preparation may vary slightly.

How do I avoid making the eggplant too watery?

Salting and resting the eggplant before cooking helps draw out excess moisture and reduce bitterness, resulting in a firmer texture after roasting.

Easy Moroccan Stuffed Eggplant with Beef or Lamb Recipe

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★★★★★

4.7 from 72 reviews

This Easy Moroccan Stuffed Eggplant recipe features tender roasted eggplants filled with a flavorful blend of spiced beef or lamb mince. Enhanced with coriander, pinenuts, and a refreshing yogurt dollop, this vibrant dish brings the warm, aromatic spices of Morocco to your table with easy-to-follow steps and accessible ingredients.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 x 250g (8oz) eggplants (aubergines), approximately 17cm (7″) long
• 3/4 tsp cooking salt / kosher salt

Chermoula Spice Mix

• 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

Eggplant Roast Paste

• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or additional olive oil)

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 acceptable)
• 3 tsp reserved chermoula spice mix from above
• 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
• Extra drizzle of extra virgin olive oil (optional)

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-assisted oven, to prepare for roasting the eggplants.
2. Sweat Eggplants: Cut the eggplants in half lengthwise. Score the flesh with diamond patterns about 2.5cm (1 inch) apart. Rub the cut surfaces with 3/4 tsp salt, making sure some salt gets into the scored slits. Place the eggplants face down in a colander and let them sweat for 30 minutes to draw out excess moisture. Afterward, gently squeeze them like a sponge to release any remaining water and pat dry with a paper towel.
3. Prepare Chermoula Spice Mix: Combine coriander, paprika, cumin, all spice powder, garlic powder, ginger powder, turmeric powder, cinnamon, and cayenne pepper in a bowl. Remove 3 teaspoons of this mix for the meat filling and set aside. To the remaining spice mix, add 1 tbsp extra virgin olive oil and 1 tbsp lemon juice, stirring to form a thick paste.
4. Roast Eggplants: Place the eggplant halves cut side up on a baking tray. Spread the chermoula paste evenly over their surface. Roast in the preheated oven for 45 minutes or until the flesh is softened and tender.
5. Cook Meat Filling: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the finely chopped onion and minced garlic and cook for 1 minute until fragrant. Increase heat to high and add the beef or lamb mince, breaking it apart with a spatula. Cook until no longer pink, about 4-5 minutes. Stir in the reserved 3 tsp chermoula spices and 1/2 tsp salt, cooking for another minute. Add 2 tsp tomato paste and cook for 1 more minute. Pour in 1/4 cup water and cook for an additional minute, allowing the mixture to be juicy but not watery.
6. Assemble the Dish: Once the eggplants are roasted and the meat filling is ready, spoon the spiced meat generously over each eggplant half. Sprinkle chopped coriander (cilantro) on top, add a dollop of plain yogurt, and garnish with toasted pine nuts. Finish with an optional extra drizzle of extra virgin olive oil for additional richness.

Notes

• Note 1: Choose eggplants approximately 250g (8oz) each and around 17cm (7″) long for even cooking and ease of stuffing.
• Note 3: Tomato paste intensifies the savory flavor of the meat filling, lending depth to the sauce.
• Note 4: Toasting pine nuts enhances their nutty flavor and adds crunchy texture to the final dish.
• Note 5: Sweating eggplants with salt before cooking helps reduce bitterness and moisture, yielding a better texture, but this step can be skipped if short on time.

Keywords: Moroccan stuffed eggplant, baked stuffed eggplant, spiced beef eggplant, lamb stuffed aubergine, chermoula recipe