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
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 2 x 250g/8oz eggplants ((aubergines), ~17cm/7" long (Note 1))
- 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 g arlic clove (, finely minced)
- 1/2 onion (, finely chopped)
- 250 g / 8oz beef or lamb mince (, lean if you can (chicken, turkey, pork also ok))
- 1/2 tsp cooking/kosher salt
- 2 tsp tomato paste ((Note 3))
- 1/4 cup water
- Yoghurt (, plain)
- 2 tbsp coriander/cilantro leaves (, roughly chopped (sub parsley))
- 2 tbsp pinenuts (, toasted (Note 4))
Steps
-
Preheat oven to 180°C/350°F (160°C fan).
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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.
-
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.
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Roast eggplant - Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
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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.
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| x 250g/8oz eggplants | 2 | - | - |
| cooking salt / kosher salt | 0.75 tsp | - | - |
| extra virgin olive oil | 1 tbsp | - | - |
| lemon juice | 1 tbsp | - | - |
| EACH coriander | 0.5 tsp | - | - |
| cumin | 1 tsp | $4.38/kg | $0.02 |
| all spice powder | 0.75 tsp | $0.50/100g | $0.02 |
| EACH garlic powder | 0.5 tsp | $0.50/100g | $0.01 |
| cinnamon | 0.25 tsp | - | - |
| cayenne pepper | 0.25 tsp | - | - |
| olive oil | 1 tbsp | - | - |
| arlic clove | 1 g | - | - |
| onion | 0.5 | - | - |
| / 8oz beef or lamb mince | 250 g | - | - |
| cooking/kosher salt | 0.5 tsp | - | - |
| tomato paste | 2 tsp | $0.75/kg | $0.01 |
| water | 0.25 cup | - | - |
| Yoghurt | - | - | - |
| coriander/cilantro leaves | 2 tbsp | - | - |
| pinenuts | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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