Easy Moroccan Stuffed Eggplant (Beef or Lamb)

[Ui Ui]

Hey foodies! Get ready to wow your taste buds with this easy Moroccan-inspired stuffed eggplant recipe. Whether you’re using beef or lamb, this dish packs a flavorful punch with aromatic spices and tender eggplant. It’s perfect for a cozy dinner or impressing guests at your next gathering. Let’s get cooking!

Ingredients:
For the Eggplant:

• 2 eggplants (~250g/8oz each), around 17cm/7" long
• ¾ tsp cooking salt/kosher salt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or more oil)

Chermoula Spice Mix:

• 1 ½ tsp coriander
• 1 ½ tsp paprika
• 1 tsp cumin
• ¾ tsp allspice powder
• ½ tsp garlic powder
• ½ tsp ginger powder
• ½ tsp turmeric powder
• ¼ tsp cinnamon
• ¼ tsp cayenne pepper

For the Spiced Beef or Lamb Topping:

• 1 tbsp olive oil
• 1 garlic clove, finely minced
• ½ onion, finely chopped
• 250g / 8oz beef or lamb mince (lean if possible; chicken, turkey, or pork also work)
• ½ tsp cooking/kosher salt
• 2 tsp tomato paste
• ¼ cup water

To Serve:

• Plain yogurt
• 2 tbsp coriander/cilantro leaves, roughly chopped (parsley works too)
• 2 tbsp pine nuts, toasted

Instructions:

1. Start by preheating your oven to 180°C/350°F (160°C fan).
2. Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, about 1-inch apart. Rub the cut side with salt, getting it into the slits, then place the eggplants cut-side down in a colander for 30 minutes. Afterward, gently squeeze them to remove excess moisture and pat them dry.
3. Combine all the spices listed for the Chermoula mix in a bowl. Set aside 3 teaspoons of this mix for the meat. Add the olive oil and lemon juice to the remaining spice mix and stir to form a paste.
4. Place the eggplants cut-side up on a baking tray and spread the Chermoula paste over the surface. Roast for about 45 minutes, or until the eggplant is tender.
5. While the eggplant roasts, heat the olive oil in a non-stick skillet over medium-high heat. Add the onion and garlic, cooking for about a minute. Turn the heat to high, add the ground beef or lamb, and cook, breaking up the meat until it's browned. Stir in the reserved Chermoula spice mix and salt, cooking for another minute. Add the tomato paste and cook for an additional minute, then stir in the water and cook until the mixture is juicy but not watery.
6. Spoon the spiced beef or lamb over the roasted eggplants. Garnish with chopped coriander, a dollop of yogurt, and toasted pine nuts. Drizzle with extra virgin olive oil if desired.

And voilà! Enjoy this delicious Moroccan stuffed eggplant, bursting with spices and hearty goodness. Perfect for a night in or to share with friends! ​

 

[chiumui]

I love the combination of spices in the Chermoula mix—it’s like a flavor explosion waiting to happen. I’ve been looking for a new way to use eggplant, and this might just be it. Can’t wait to try it out with lamb and top it off with some toasted pine nuts. Thanks for sharing!

 

[Ungart]

Wow, this Moroccan stuffed eggplant looks so flavorful! Perfect mix of spices and meat.

 

[mndynthn12]

This Easy Moroccan Stuffed Eggplant sounds so flavorful and comforting! The choice between beef or lamb is a win-win. Can’t wait to try this for a cozy dinner!

 

[Ui Ui]

I love the combination of spices in the Chermoula mix—it’s like a flavor explosion waiting to happen. I’ve been looking for a new way to use eggplant, and this might just be it. Can’t wait to try it out with lamb and top it off with some toasted pine nuts. Thanks for sharing!

Totally stoked you’re excited to try the Chermoula on eggplant—sounds like it’s gonna be epic with lamb and pine nuts!

 

[Ui Ui]

Wow, this Moroccan stuffed eggplant looks so flavorful! Perfect mix of spices and meat.

Thanks for the shoutout! This Moroccan stuffed eggplant is seriously a flavor bomb—hope you enjoy it as much as I do!

 

[bhella]

Hey foodies! Get ready to wow your taste buds with this easy Moroccan-inspired stuffed eggplant recipe. Whether you’re using beef or lamb, this dish packs a flavorful punch with aromatic spices and tender eggplant. It’s perfect for a cozy dinner or impressing guests at your next gathering. Let’s get cooking!

View attachment 5726
Ingredients:
For the Eggplant:

• 2 eggplants (~250g/8oz each), around 17cm/7" long
• ¾ tsp cooking salt/kosher salt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or more oil)

Chermoula Spice Mix:

• 1 ½ tsp coriander
• 1 ½ tsp paprika
• 1 tsp cumin
• ¾ tsp allspice powder
• ½ tsp garlic powder
• ½ tsp ginger powder
• ½ tsp turmeric powder
• ¼ tsp cinnamon
• ¼ tsp cayenne pepper

For the Spiced Beef or Lamb Topping:

• 1 tbsp olive oil
• 1 garlic clove, finely minced
• ½ onion, finely chopped
• 250g / 8oz beef or lamb mince (lean if possible; chicken, turkey, or pork also work)
• ½ tsp cooking/kosher salt
• 2 tsp tomato paste
• ¼ cup water

To Serve:

• Plain yogurt
• 2 tbsp coriander/cilantro leaves, roughly chopped (parsley works too)
• 2 tbsp pine nuts, toasted

Instructions:

1. Start by preheating your oven to 180°C/350°F (160°C fan).
2. Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, about 1-inch apart. Rub the cut side with salt, getting it into the slits, then place the eggplants cut-side down in a colander for 30 minutes. Afterward, gently squeeze them to remove excess moisture and pat them dry.
3. Combine all the spices listed for the Chermoula mix in a bowl. Set aside 3 teaspoons of this mix for the meat. Add the olive oil and lemon juice to the remaining spice mix and stir to form a paste.
4. Place the eggplants cut-side up on a baking tray and spread the Chermoula paste over the surface. Roast for about 45 minutes, or until the eggplant is tender.
5. While the eggplant roasts, heat the olive oil in a non-stick skillet over medium-high heat. Add the onion and garlic, cooking for about a minute. Turn the heat to high, add the ground beef or lamb, and cook, breaking up the meat until it's browned. Stir in the reserved Chermoula spice mix and salt, cooking for another minute. Add the tomato paste and cook for an additional minute, then stir in the water and cook until the mixture is juicy but not watery.
6. Spoon the spiced beef or lamb over the roasted eggplants. Garnish with chopped coriander, a dollop of yogurt, and toasted pine nuts. Drizzle with extra virgin olive oil if desired.

And voilà! Enjoy this delicious Moroccan stuffed eggplant, bursting with spices and hearty goodness. Perfect for a night in or to share with friends! ​

Hey foodies! Yum! I’ve been looking for new ways to use eggplant. I think the spices will make it so flavorful though