Easy Moroccan Stuffed Eggplant (beef or lamb)

Cook : 45 MIn

Total Time : 1hr 30 MIn

Servings : 2-4

Ingredients

Eggplant

• ▢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)

Chermoula spice mix (Note 2)

• ▢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

Spiced beef or Lamb topping

• ▢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

To Serve

• ▢Yoghurt , plain
• ▢2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
• ▢2 tbsp pinenuts , toasted (Note 4)

Instructions

• 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!