Dinner

Moroccan Spiced Stuffed Eggplant

Name: Moroccan Spiced Stuffed Eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium eggplants; 3 tbsp olive oil, divided; 500g (1 lb) ground lamb or beef; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 tbsp Ras el Hanout spice blend; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1 (400g/14oz) can diced tomatoes, undrained; 1 tbsp tomato paste; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; Salt and black pepper to taste

This irresistible recipe features oven-roasted eggplant halves generously filled with a vibrant Moroccan spiced lamb or beef mixture, creating a delightful and satisfying meal. It's a low-carb, low-effort dish that's bursting with flavor.

Instructions

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut each eggplant in half lengthwise. Using a spoon, carefully scoop out some of the flesh from the center, leaving about a 1/2-inch border. Dice the scooped-out eggplant flesh and set aside. Lightly score the remaining eggplant flesh in the halves. Drizzle the eggplant halves with 1 tablespoon of olive oil, and season with salt and pepper. Place them cut-side down on the prepared baking sheet and roast for 15-20 minutes, or until softened.
While the eggplant roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground lamb or beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
Stir in the Ras el Hanout, ground cumin, smoked paprika, cinnamon, tomato paste, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the can of diced tomatoes (undrained) and the reserved diced eggplant flesh to the skillet. Bring the mixture to a simmer, then reduce the heat to low and cook, stirring occasionally, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the roasted eggplant halves from the oven and carefully flip them over. Generously fill each eggplant half with the spiced meat mixture.
Return the stuffed eggplants to the oven and bake for another 15-20 minutes, or until the filling is heated through and the eggplant is very tender.
Garnish with fresh parsley and cilantro before serving. Serve hot.

This Moroccan Spiced Stuffed Eggplant dish brings the aromatic and rich flavors of North Africa right to your kitchen with surprising ease. Tender eggplant halves are roasted until perfectly soft, then become the perfect vessel for a savory filling of seasoned ground lamb or beef. It’s a comforting and wholesome meal that truly celebrates the versatility of eggplant.