Easy Moroccan Stuffed Eggplant (beef or lamb)

Name: Easy Moroccan Stuffed Eggplant (beef or lamb)
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)

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Total Time

1 hour and 30 minutes

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(67)

Ingredients

2 servings

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)

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Preparation

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Step 1

Preheat oven to 180°C/350°F (160°C fan).

Step 2

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.

Step 3

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.

Step 4

Roast eggplant - Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.

Step 5

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.

Step 6

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!