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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/easy-moroccan-stuffed-eggplant-with-beef-or-lamb-recipe/