Entrees

Easy Moroccan Stuffed Eggplant (beef or lamb)

Name: Easy Moroccan Stuffed Eggplant (beef or lamb)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 servings
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 garlic clove (, finely minced); 1/2 onion (, finely chopped); 250g / 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)

2 servings

servings

15 minutes

active time

1 hour 30 minutes

total time

Start Cooking

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 garlic clove (, finely minced)

1/2 onion (, finely chopped)

250g / 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)

Directions

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!

Nutrition

Serving Size

536 g

Calories

450 kcal

Total Fat

28 g

Saturated Fat

5 g

Unsaturated Fat

20 g

Trans Fat

0.4 g

Cholesterol

78 mg

Sodium

1594 mg

Total Carbohydrate

22 g

Dietary Fiber

9 g

Total Sugars

11 g

Protein

32 g