Easy Moroccan Stuffed Eggplant
Ingredients:
For the Eggplants:
- 4 small to medium eggplants
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup canned diced tomatoes (with juice)
- 1/4 cup raisins (optional)
- 1/4 cup chopped fresh parsley or cilantro
- Salt and pepper to taste
For Garnish:
- Fresh parsley or cilantro, chopped
- Toasted pine nuts or slivered almonds
- Lemon wedges
Instructions:
1. Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Reserve the scooped-out flesh for the filling.
- Brush the eggplant halves with olive oil and season with salt and pepper.
- Place the eggplant halves on a baking sheet, cut side up, and bake in the preheated oven for about 20-25 minutes, or until they are tender but still hold their shape. Remove from the oven and set aside.
2. Prepare the Filling:
- While the eggplants are baking, finely chop the reserved eggplant flesh.
- Heat a large skillet over medium heat and add a bit of olive oil.
- 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 beef or lamb and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chopped eggplant flesh, ground cumin, coriander, cinnamon, paprika, turmeric, ginger, and cayenne pepper (if using). Cook for about 5 minutes until the spices are fragrant and the eggplant is tender.
- Add the canned diced tomatoes and raisins (if using) and cook for another 5-10 minutes until the mixture is well combined and heated through.
- Stir in the chopped fresh parsley or cilantro and season with salt and pepper to taste.
3. Stuff the Eggplants:
- Spoon the filling into the baked eggplant halves, packing it down slightly.
4. Bake the Stuffed Eggplants:
- Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes until everything is heated through and the tops are slightly browned.
5. Serve:
- Remove the stuffed eggplants from the oven and let them cool for a few minutes.
- Garnish with chopped fresh parsley or cilantro and toasted pine nuts or slivered almonds.
- Serve with lemon wedges on the side.
Enjoy your Easy Moroccan Stuffed Eggplant! This flavorful dish combines the aromatic spices of Moroccan cuisine with the rich taste of beef or lamb, making it a perfect main course for any occasion.
