Moroccan Stuffed Eggplant with Spiced Beef or Lamb

Name: Moroccan Stuffed Eggplant with Spiced Beef or Lamb
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 2 eggplants; 250 g beef or lamb mince; 1/2 onion; 1 clove garlic; 2 tbsp olive oil; 1 tbsp lemon juice; 1 1/2 tsp ground coriander; 1 1/2 tsp paprika; 1 tsp ground cumin; 3/4 tsp allspice powder; 1/2 tsp garlic powder; 1/2 tsp ground ginger; 1/2 tsp turmeric powder; 1/4 tsp cinnamon; 1/4 tsp cayenne pepper; 1 1/4 tsp kosher salt; 2 tsp tomato paste; 1/4 cup water; 1/4 cup plain yogurt; 2 tbsp cilantro leaves; 2 tbsp pine nuts

Tender roasted eggplant is brushed with a fragrant chermoula-style spice paste, then topped with juicy beef or lamb mince. A cool spoonful of yogurt, fresh cilantro, and toasted pine nuts make this Moroccan stuffed eggplant rich, bright, and satisfying.

Servings2 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

eggplants
2
beef or lamb mince
250 g
onion
0.5
garlic
1 clove
olive oil
2 tbsp
lemon juice
1 tbsp
ground coriander
0.5 tsp
paprika
0.5 tsp
ground cumin
1 tsp
allspice powder
0.8 tsp
garlic powder
0.5 tsp
ground ginger
0.5 tsp
turmeric powder
0.5 tsp
cinnamon
0.3 tsp
cayenne pepper
0.3 tsp
kosher salt
0.3 tsp
tomato paste
2 tsp
water
0.3 cup
plain yogurt
0.3 cup
cilantro leaves
2 tbsp
pine nuts
2 tbsp

Step-by-Step Instructions

Preheat the oven to 180°C/350°F, or 160°C/320°F for a fan oven. Line a baking tray with parchment paper.

Halve the eggplants lengthwise and score the flesh in a 2.5 cm/1 inch diamond pattern without cutting through the skin. Sprinkle the cut sides with salt, working a little into the cuts, then place cut-side down in a colander for 30 minutes. Gently press out excess moisture and pat dry.

In a small bowl, combine the ground coriander, paprika, cumin, allspice, garlic powder, ground ginger, turmeric, cinnamon, and cayenne. Set aside 3 tsp of this spice blend for the meat topping. Stir the olive oil and lemon juice into the remaining spices to make a paste.

Place the eggplants cut-side up on the prepared tray. Spread the spice paste generously over the scored flesh, pushing it into the cuts. Roast for about 45 minutes, or until the eggplant is very soft and lightly browned.