Easy Moroccan Stuffed Eggplant (beef or lamb)

Name: Easy Moroccan Stuffed Eggplant (beef or lamb)
Total time: 90 min
Yield: 2 servings
Cuisine: Indonesian
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))

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

⏱️ 90 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Hard ⭐ 5.0 (90) 👁️ 26 views

👨‍🍳 Start Cooking

Easy Moroccan Stuffed Eggplant (beef or lamb)

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

2 servings

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).
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.
Roast eggplant - Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
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.
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!