Description
This Easy Moroccan Stuffed Eggplant recipe features roasted eggplants filled with a flavorful spiced beef or lamb mixture, garnished with fresh coriander, yogurt, and toasted pine nuts. It's a comforting, aromatic dish that combines traditional Moroccan spices for a satisfying meal.
Ingredients
Eggplant and Spice Paste
- 2 x 250g/8oz eggplants (aubergines), approximately 17cm/7" long
- 3/4 tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or more olive 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
Meat Filling
- 1 tbsp olive oil
- 1 garlic clove, finely minced
- 1/2 onion, finely chopped
- 250g / 8oz beef or lamb mince (lean recommended; chicken, turkey, or pork also okay)
- 1/2 tsp cooking/kosher salt
- 3 tsp reserved Chermoula spice mix (from above)
- 2 tsp tomato paste
- 1/4 cup water
Toppings
- Plain yogurt, for dolloping
- 2 tbsp coriander/cilantro leaves, roughly chopped (parsley as substitute)
- 2 tbsp toasted pine nuts
- Extra virgin olive oil, optional, for drizzle
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan/convection oven to prepare for roasting the eggplants.
- Sweat the Eggplants: Cut the eggplants in half lengthwise and score the flesh with 2.5cm (1 inch) diamond-shaped cuts. Rub 3/4 tsp of salt over the surfaces, making sure some enters the slits. Place the eggplant halves face down in a colander and let them sit for 30 minutes. This process draws out excess moisture and reduces any bitterness. Afterward, gently squeeze the eggplant halves like a sponge to expel water and pat dry with paper towels.
- Prepare Spice Paste: In a bowl, combine coriander, paprika, cumin, all spice, garlic powder, ginger, turmeric, cinnamon, and cayenne pepper. Remove 3 teaspoons from this mixture to set aside for the meat filling. To the remaining spices, add 1 tbsp extra virgin olive oil and 1 tbsp lemon juice, mixing into a smooth paste.
- Roast the Eggplants: Place the eggplants cut side up on a baking tray. Slather the prepared spice paste evenly over the flesh surface. Roast in the preheated oven for 45 minutes or until the eggplants are soft and tender.
- Cook the Meat Filling: Heat 1 tbsp of olive oil in a non-stick skillet over medium-high heat. Add the finely chopped onion and minced garlic and cook for about 1 minute until fragrant. Increase the heat to high and add the beef or lamb mince, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Stir in the reserved 3 tsp spice mix and 1/2 tsp salt, cooking for an additional minute. Add 2 tsp tomato paste, cooking for another minute. Pour in 1/4 cup water and stir, cooking for about 1 more minute until the mixture is juicy but not watery.
- Assemble the Dish: Remove the roasted eggplants from the oven and top each half generously with the spiced meat filling. Sprinkle the chopped coriander leaves over the top, add dollops of plain yogurt, and finish by scattering toasted pine nuts. Optionally, drizzle extra virgin olive oil over the assembled dish before serving.
Notes
- Note 1: Eggplants should be medium-sized, approximately 17cm/7" long to ensure proper roasting and stuffing capacity.
- Note 3: Tomato paste adds depth and richness to the meat filling; do not skip for authentic flavor.
- Note 4: Toasting pine nuts enhances their nutty flavor and adds crunch to the topping.
- Note 5: Sweating eggplants before roasting reduces water content and bitterness, resulting in a better texture and taste; however, it can be skipped for convenience.